Why I Love This Recipe

This bake is a simple way to bring pizza flavors into a more balanced, veggie-forward dish. Roasted spaghetti squash creates a light base that pairs well with the richness of Italian sausage and melted mozzarella. It’s layered with classic toppings like pepperoni, mushrooms, onions, and bell peppers, then baked until everything is heated through and slightly crisp on top. You can finish it with fresh basil, red pepper flakes, or a drizzle of hot honey if you like a little extra flavor.

Enjoying The Leftovers

Leftovers hold up well and are easy to reheat. It works nicely for lunch the next day or paired with a simple salad for another meal.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Microwave individual portions until warmed through, or reheat in a 350°F oven for 15–20 minutes. Add a bit more mozzarella before reheating if you’d like.

A baking dish with spaghetti squash pizza casserole.
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Spaghetti Squash Pizza Bake

This Spaghetti Squash Pizza Bake turns your favorite pizza flavors into a cozy, cheesy casserole, loaded with roasted spaghetti squash, savory Italian sausage, rich pizza sauce, melty mozzarella, and all the classic toppings you love, but with a lighter, veggie-packed twist.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
US M
Servings 6

Ingredients

  • 1 large spaghetti squash
  • 2, 10 oz containers of pizza sauce
  • 1 lb Italian sausage
  • 1/2 yellow onion, diced
  • 2 small red bell pepper, diced
  • 1 container of sliced mushrooms
  • 1 pack of pepperoni
  • 1/2 tbsp Italian seasoning
  • 1 tsp garlic powder
  • Shredded mozzarella cheese
Optional toppings
  • Red pepper flakes
  • Freshly chopped basil
  • Hot honey
US – M

Instructions

  • Preheat your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle lightly with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, until fork-tender.
  • Once cool enough to handle, use a fork to scrape out the strands and set aside on a paper towel to soak up the excess moisture.
  • While the squash roasts, heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it up, until browned and fully cooked.
  • Add the diced onion, red bell pepper, and mushrooms. Sauté for 5-7 minutes, until softened. Stir in the Italian seasoning, garlic powder, and one container of pizza sauce. Simmer on low until the spaghetti squash is done, then remove from the heat.
  • Reduce oven temperature to 375°F.
  • Lightly grease a large baking dish. Add the spaghetti squash strands and spread them evenly across the bottom. Pour in the other container of pizza sauce and toss gently to combine.
  • Layer the cooked sausage and veggie mixture evenly over the squash. Add mozzarella cheese on top, then finish with a layer of pepperoni.
  • Place uncovered in the oven and bake for 15 minutes, and finish with a 1-2 minute broil until the cheese is melted, bubbly, and lightly golden.
  • Let cool for a few minutes, then slice and serve. Optional but highly encouraged: extra red pepper flakes, fresh basil, or a drizzle of hot honey.

Equipment

9×13 baking dish
cutting board
large baking sheet
measuring cups
saute pan

Nutrition Per Serving

Calories: 377kcal | Carbohydrates: 21g | Protein: 14g | Fat: 27g | Fiber: 5g