This healthy dinner recipe has everything you love about pizza but in a lighter, veggie packed dish! This Pizza Stuffed Spaghetti Squash is loaded with sausage, pepperoni, vegetables, marinara and cheese!
Ingredients for Stuffed Spaghetti Squash
As always, this is a quick overview of the ingredients you will need to make this easy spaghetti squash recipe. For the complete recipe, just keep scrolling to the printable recipe card.
- Spaghetti Squash: this is a large oblong yellow squash that when cooked creates spaghetti like stands. It is a great low carb, keto-friendly pasta stand in!
- Sausage: I used Italian sausage, but this is also great with a lighter option such as turkey or chicken sausage.
- Marinara: use your favorite variety, or if low carb or keto use a low carb variety like this one.
- Vegetables: mushrooms and green bell peppers. The vegetables really help to give this dish a supreme pizza vibe. If you aren’t a fan, just skip them. You don’t have to make any adjustments to the overall recipe.
- Cheese: Shredded Mozzarella cheese, or your favorite shredded pizza blend.
- Pepperoni: again, this lends to the pizza vibe. This recipe just uses a handful for topping, so if that isn’t your thing just skip.
How do you Bake Spaghetti Squash?
- Preheat the oven to 400 degrees F.
- Slice the squash lengthwise and scoop out the seeds. (See images and details below)
- Brush the cut side of the squash with oil and season with salt and pepper.
- Place the squash cut side down in an oven-safe baking dish and roast for 30-40 minutes. The squash is ready when it is fork tender.
- Flip the squash and allow it to cool slightly, use a fork to scrap the softened squash and “noodles” will form.
How do you make Stuffed Spaghetti Squash?
This recipe does have a few different steps, but overall it is pretty easy. Let’s walk through the process so you know exactly how to make these delicious spaghetti squash boats!
Create the Squash Noodles
First, slice and roast the spaghetti squash until it is fork tender. Don’t worry, the exact process is detailed just above. Scroll up and you will see exactly what you need to do. Once the squash has been roasted and is perfectly tender. Take a fork and gently run it through to squash to create “noodles”. It will look just like this.
Combine the Filling
Next, you will add the spaghetti squash noodles to a bowl with the cooked sausage, mushrooms, peppers and marinara sauce. This is the filling for the squash. Just mix until it is well combined.
Top the Stuffed Squash
Next, stuff the mixture back into the squash boats and top with shredded cheese and the pepperoni slices.
Bake the Spaghetti Squash
Bake the stuffed spaghetti squash at 400 degrees F for 20-25 minutes until the cheese is melted and has begun to brown. When you remove the squash from the oven allow it to sit 10 minutes before serving. This will help any extra moisture have time to settle so your dish isn’t soggy.
After allowing the squash boats to cool 10 minutes you can scoop the filling right out of the boat and serve. Alternatively, just slice the boat and serve it in the shell. This is a great meal on its own because it is packed with veggies and protein, but it is great with a side salad or these low carb Red Lobster Biscuits.
Store this stuffed spaghetti squash in an airtight container in the fridge up to 3 days. After 3 days I do find the texture of the squash changes, so I recommend consuming this within a few days of making.
Stuffed Squash FAQ
Absolutely! This is an easy dish to double. I actually always roast two spaghetti squash because it is as just as easy to roast two as it is one. If you want other great recipe try this Spaghetti Squash Taco Casserole.
Yes! If you do not want to put the mixture back in the spaghetti squash shell that is fine, simply put the filling in an 11×7 casserole dish and bake according to the recipe directions.
Absolutely! This recipe is naturally gluten free, low carb and keto-friendly if using a sugar free marinara sauce.
Other Healthy Dinner Recipes
- Chicken Alfredo Zucchini Boats: chicken, Alfredo sauce and cheese are baked in a zucchini shell until warm and bubbly!
- Slow Cooker Asian Pork Tenderloin which goes so well with these Sesame Green Beans!
- Zucchini Hummus Wrap: my favorite healthy, vegetarian recipe!
- Cheesy Jalapeño Chicken: a gluten free, low carb and keto-friendly dinner that is great with this Cilantro Lime Cauliflower Rice!
- Chicken and Mushroom Skillet: an easy, healthy dinner perfect for weeknights.
- 4 pound spaghetti squash
- 1/2 pound cooked Italian sausage
- 1/4 cup sliced mushrooms (raw or sautéed)
- 1/4 cup green bell pepper (raw or sautéed)
- 1 1/2 cup low carb marinara (regular if not keto)
- 2 cups shredded mozzarella
- 6 slices pepperoni
- Preheat the oven to 400 degrees F. Slice the squash lengthwise and scoop out the seeds. (See images and details above)
- Brush the cut side of the squash with oil and season with salt and pepper. Place the squash cut side down and roast for 30-40 minutes. The squash is ready when it is fork tender.
- Flip the squash and allow it to cool slightly, use a fork to scrap the softened squash and "noodles" will form.
To Make the Stuffed Spaghetti Squash
- In a mixing bowl combine the cooked sausage, squash noodles, mushrooms, bell pepper and marinara.
- Stuff the mixture into the squash shell. Top with the mozzarella and pepperoni slices.
- Bake 20-25 minutes until the cheese is golden brown. Allow the squash to sit 10 minutes before serving.
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Nutrition Information:Yield: 6 Serving Size: About 1 1/4 cup (nutrition calculated with turkey sausage and low carb marinara)
Amount Per Serving: Calories: 238Total Fat: 14.6gCholesterol: 43mgSodium: 801mgCarbohydrates: 12.2gNet Carbohydrates: 10gFiber: 2.2gSugar: 5.8gProtein: 14.5g