How to Make Pizza with Spaghetti Squash
So…have you ever had a meal and it was so good you wanted to repeat it immediately? I had a spaghetti squash about to go bad and thinking about what to make. When I figured out how to make Pizza with Spaghetti Squash, that’s exactly what happened! We finished the whole thing that night and I made it again two days later for lunch. It was so darn good!
How to Make Pizza with Spaghetti Squash That Looks Like Pizza
Of course, the squash does not have any resemblance to pizza dough but once it is all in the pan, it definitely looks like a pizza. Call it a casserole if it makes you feel better or even a hot dish if you’re from the Midwest. The word casserole conjures up a vision of brown things to so many people that I tend to reserve that word only for when I am remaking a classic that has casserole in the name like this one or this one.
How To make Pizza with Spaghetti Squash that tastes good
I have to admit…I don’t like spaghetti squash. At least I thought I didn’t and maybe still don’t except for this pan pizza. I found there are two keys to making spaghetti squash that isn’t mushy or overly sweet:
Bake the squash until it’s not quite tender (See below for how I now bake it to make sure the strands are manageable.)
Use a fork to remove the strands then mix with plenty of butter or for dairy free use Myokos butter (my new favorite culture dairy-free butter!) Season well with Magic Salt and even a little Parmigiano Reggiano if you do eat dairy. The squash becomes much less sweet and the perfect base for all your favorite pizza toppings.
How to Make Pizza with Spaghetti Squash for Different Tastes
We used sausage, pepperoni, sauteed red onions and peppers, garlic, jalapeno stuffed olives, and oil-cured black olives to make the typical Supreme style pizza. But you can go as many different directions with this as you would with regular pizza:
Buffalo Chicken Pizza - Toss shredded chicken with Primal Kitchen Buffalo Sauce and spread over the top of the spaghetti squash crust then sprinkle with thinly sliced celery, shredded carrots and thinly sliced green onions. If you eat dairy and like blue cheese, sprinkle some over the top. Bake at 400 degrees until veggies are tender and chicken is hot. Drizzle with your favorite regular or dairy free ranch dressing. Here’s my dairy free ranch if you don’t want to make your own.
BBQ Bacon Chicken - Toss shredded chicken with Good Food for Good BBQ Sauce. Spread over the squash and evenly sprinkle partially cooked bacon, pickled jalapenos and thinly sliced green onions over the top. If you eat dairy, sprinkle with Monterey Jack or Pepper Jack Cheese. Top with finely chopped cilantro after baking.
Carne Pizza - Spread your favorite marinara sauce over the squash. Top with sausage, pepperoni, bacon and salami. If you eat cheese sprinkle with mozzarella or try a dairy free mozz if you like. Sprinkle with dried oregano and red pepper flakes if you like spicy. Bake until the meats are crunchy on the edges. Remove and sprinkle with fresh chopped tomatoes and basil if desired.
Pesto Pepperoni - Spread squash with pesto. Top evenly with pepperoni. Sprinkle with parmesan if you eat dairy. Bake until pepperoni is crunchy on the edges. Sprinkle with fresh basil and extra pine nuts.
Chicken Bacon Ranch - NOTE: this one is best using hot spaghetti squash and toppings that have been heated separately. Sprinkle hot spaghetti squash evenly with cooked shredded chicken. Drizzle heavily with ranch dressing. Sprinkle with crumbled cooked bacon and thinly sliced green onions.
Spaghetti Squash Tips and Tricks
I have ALWAYS cut spaghetti squash in half lengthwise. It was always a little scary for my fingers when trying to cut through the hard outer skin. Here are a few tips to make it easier:
Cut spaghetti squash into horizontal thick slices to roast it.
Do not put water in the pan to roast it. I did that one of the times I made this and the “crust” was anything but crusty. Just let nature take its course between water in the squash and the hot oven. It works like a charm.
Bake for 20 minutes then check. The strands should be just done enough to separate the strands and not mushy at all.
Yield: 4
1 med (about 2 lbs) spaghetti squash
2 tbsp Myokos butter or regular butter (or olive oil is fine, too)
2 tsp Magic Salt (or salt, garlic powder and pepper)
1 oz Parmigiano Reggiano or Parmesan cheese, finely shredded or 2 tbsp nutritional yeast if you are completely dairy free
Your favorite pizza toppings and pizza sauce if desired
Instructions
Preheat oven to 425 degrees.
Cut the squash into 2” thick rings, discarding seeds.
Bake for 30 minutes or until the squash is flexible and you can use a fork to separate strands.
Separate the squash into strands and mix with the butter, Magic Salt and cheese, if using.
Spread in a pan (can be a large cast-iron skillet or a small baking sheet that has sides)
Bake for 10-15 minutes or until edges start to brown and crisp up. Add all toppings and bake again if desired, or just serve right away.
©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.
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