Spaghetti Squash Pizza Casserole (Edit recipe)

The comfort of a cheesy pepperoni pizza, but on top of nutritious roasted spaghetti squash, sautéed mushrooms, onions, ground chicken mixed with pizza sauce! This spaghetti squash pizza casserole is such a fun and surprising dish the whole family will love!

15 minutes

1 hour and 30 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	341
Fat:	25 g
Carbohydrates:	9 g
Protein:	25 g
Cholesterol:	77 g
Sodium:	856 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 6

Ingredients

1 whole Spaghetti Squash
1 pinch Avocado Oil Spray
0.25 tsp Sea Salt
0.25 tsp Black Pepper
1 Tbsp Extra Virgin Olive Oil
0.5 whole Yellow Onion, chopped
3 clove Garlic, minced
1 lb Ground Chicken
1 tsp Italian Seasoning
1.25 cup Pizza Sauce
1 cup Italian Four Cheese Blend, or shredded mozzarella
8 whole Uncured Pepperoni, slices
1 Tbsp fresh Basil, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400° Fahrenheit. Line a small to medium baking sheet with parchment paper to cook the squash.
Carefully cut each ends of the spaghetti squash with a sharp knife.
Then cut the spaghetti squash in half lengthwise. Some spaghetti squash are firm and this step might require a little muscle.
With a study spoon, scrape out all the seeds from the middle.
Place the two halves of the squash on the prepared baking sheet flesh side up, spray each half with a little spray cooking oil, then sprinkle salt and black pepper.
Turn each halves of the squash around, putting the flesh down, and carefully poke a few holes all around with a fork. Add to preheated oven, and cook for 35 to 45 minutes or until the squash is tender when poked with a fork.
Once the squash is cooked, remove it from the oven, very carefully turn it around, then let it sit for a few minutes until it's cooled down enough to handle. Using a fork, shred the spaghetti squash into strands by simply scrapping the flesh. Set aside and discard of the outer part of the squash.
Reduce the oven to 375° Fahrenheit.
Heat up the oil in a large skillet, and add the onion. Cook until translucent, stirring often, about 5 minutes.
Add the slice mushrooms and cook them down for about 3 to 4 minutes, stirring often.
Then push the onion and mushrooms to one side of the skillet, add a tad more oil on the empty side, and add the ground chicken. Add the Italian seasoning, salt and black pepper to it, mix it in and brown the chicken for 2 minutes alone. Then mix it with the onion and mushrooms, and cook for 3-5 minutes.
Drain any extra liquid from the skillet using a large spoon to scoop it out, or by tilting the skillet over a bowl to discard the liquid. Then make a little space in the middle and add garlic. Cook until fragrant, about 1 minute.
Add the pizza sauce to the skillet, stir it in and bring to low boil and simmer for about 3-4 minutes.
Then add the cooked shredded spaghetti squash to the skillet.
Lightly spray the baking sheet with spray cooking oil, then add the chicken and squash mixture onto one layer.
Then sprinkle the shredded cheese all over and add pepperoni slices.
Bake for 20 to 25 minutes or until the top is golden brown and bubbly.
Remove from oven, let sit for 5 to 10 minutes, sprinkle with some fresh basil, then serve warm by itself or a side salad. Enjoy!

Notes

Pepperoni: I used large pepperoni slices but if you use smaller ones, use as many as you wish. Cutting spaghetti squash in half: if your squash is very firm and hard to cut, poke a few holes on the outside all around with a fork, and add the squash to the microwave for 2-4 minutes to soften it and make it easier to cut.