Pizza + spaghetti squash = Meat Lover’s Spaghetti Squash Pizza Casserole, and perhaps the best casserole I’ve ever created! Delicious pizza flavors morphed into a not-that-bad-for-you casserole with a spaghetti squash base, smothered with traditional meat lover’s toppings!
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I’m starting to think it’s my duty to produce a fantastical spaghetti squash creation at least once per year. And if I do say so myself (and my husband said this at least twice), it might be better than last year’s.
One day, we were craving pizza. But there was a wedding coming up, and I vetoed pizza almost instantly. However… there was a spaghetti squash sitting on the counter. We had all the non-crust ingredients for pizza. And so, I decided to make some magic happen.Let me tell you, magic DID happen. You can make it happen to. It continues when you eat this casserole later in the week, after the pizza flavors combine and marinate with the spaghetti squash. It’s almost too good.
Sometimes, people tell me meal prepping isn’t for them because they don’t like to eat the same food all week. And I get it. I do! I think I’m just a little more lazy. Meaning I would usually prefer to eat food I already made for myself, rather then cook something new.
BUT THIS? This isn’t something you’ll get sick of in a couple days.
I guarantee you’ll still be looking forward to it on the last day. IT’S PIZZA. But with a big, almost invisible, vegetable instead of crust.
If you know me in the real world (hey real world! 🙋👋), you know I’m actually not a big meat eater. So maybe this post seems a little bit weird.
Let me take this opportunity to explain my chosen meats:
– Bacon: I actually used turkey bacon to make my very own bacon bits. I get the Columbus brand from Costco, and it’s a worthy pork-bacon sub.
– Ground meat: I am 100% confident this recipe would work with any ground meat, including chicken, turkey, beef, or pork. But I suppose now’s the time to admit I made this recipe multiple times with ground elk meat. Yeah! Elk. Red meat is not something I normally eat, but in this case, my uncle killed it with a bow and arrow. So I made an exception.
– Pepperoni: I use turkey pepperoni. It has way less fat than regular pepperoni, and it’s not so greasy.
All this being said, if you’re a true meat lover, use whatever meats you prefer. It will taste great no matter what!
Here’s another little secret. I used homemade pizza sauce to make this recipe even better. But the pizza sauce was already made and waiting in little cubes in the freezer.
I just took a few frozen cubes out, thawed them, and then the homemade sauce was ready to go. Check out my post on How to Make and Freeze Homemade Pizza Sauce!
Well, that’s all for this masterpiece. See you later! I’m about to go eat some of this casserole.
How to make the Meat Lover’s Spaghetti Squash Pizza Casserole (1 min 50 secs):
Other amazing casserole recipes from Project Meal Plan:
- Creamy Pesto Pasta Chicken Bake with Peas
- Veggie Loaded Rotisserie Chicken Casserole
- Pesto Chicken Stuffed Spaghetti Squash for Two
Delicious pizza flavors morphed into a not-that-bad-for-you casserole with a spaghetti squash base, smothered with traditional meat lover’s toppings!
- 1 medium to large spaghetti squash
- 8 pieces of uncooked bacon, diced into small pieces (I use turkey bacon) *see note
- 16 ounces lean ground meat (chicken, turkey, lean beef, elk or pork would all work)
- 1/2 cup pepperonis, cut into quarters (I use turkey pepperoni)
- 1 cup pizza sauce (8 frozen pizza sauce cubes)
- 1/2 cup plain greek yogurt (0 or 2%)
- 1 1/2 cups shredded mozzarella cheese, separated
- 1 egg, whisked
- 1 teaspoon dried basil
- 2 teaspoons dried oregano, separated
- 3 tablespoons avocado or olive oil, separated
- non-stick cooking spray
- optional: 1/2 tsp pizza dough flavor
- additional toppings: 15 whole pepperoni, fresh chopped parsley
- Preheat oven to 375 degrees F. Cut squash in half lengthwise. You can remove the seeds before or after baking, but I find it’s easier to do after. Spray cut edges of squash with non-stick cooking spray, and sprinkle with salt and pepper. Lay cut side down in a 9×13 casserole dish and bake for 35-45 minutes. For easier cutting, use a fork to poke a few holes in a whole squash and microwave for about 4 minutes, then cut in half lengthwise and bake. Reduce baking time to 30-40 minutes. Remove from oven when the skin is easy to puncture with a fork.
- While the squash is baking, begin cooking the bacon. Heat 2 tablespoons oil in a deep non-stick skillet over medium heat. Cook bacon until crisp and browned, stirring occasionally. This took about 10 minutes for me, but it will vary based on the kind of bacon. Remove from the pan and set aside.
- Next, add remaining 1 tablespoon oil to the same pan. When hot, add ground meat and use a wooden spoon or spatula to break up into small pieces as it cooks. Add 1 teaspoon oregano and 1 teaspoon salt. Continue to cook until completely browned and cooked through. Remove from heat and let cool.
- Meanwhile, when the squash is done baking, let it cool until it’s easy to handle. Next, run a fork through the flesh – long spaghetti-like strings should appear and easily separate from the squash. Scrape all the stringy flesh from the shells and add to a large mixing bowl (should be at least 3-4 cups of squash, roughly). Discard shells, but save the casserole dish.
- Reserve about 2 tablespoons of bacon bits. To the large bowl with the squash, add remaining meats, pizza sauce, greek yogurt, 1 cup mozzarella cheese, egg, basil, remaining 1 teaspoon oregano, 1/2 teaspoon salt and 1/2 teaspoon fresh ground pepper. Mix thoroughly and then flatten the mixture into the casserole dish.
- Top with remaining 1/2 cup cheese, whole pepperonis, and reserved bacon bits. Bake uncovered at 375 F for 22-25 minutes. For a crispy top, broil for the last 3 minutes.
- Serve immediately or portion out as lunch leftovers. This casserole tastes even better the next day! Consume within 4 days.
Bacon: You can substitute 1/2 cup store-bought bacon bits, but I don’t think it would be as good that way.
I referenced this recipe for how to microwave a whole spaghetti squash. Nutrition information estimated with My Fitness Pal. Recipe video added 11/14/17.
- Serving Size: 1/6 of casserole
- Calories: 390
- Fat: 19g
- Carbohydrates: 13g
- Protein: 42g
To make this recipe, I used:
If you like this recipe, you’ll love Pesto Chicken Stuffed Spaghetti Squash:
Thank you so much for checking out the Meat Lover’s Spaghetti Squash Pizza Casserole (and making it to the bottom)! You won’t believe how DELICIOUS it is. Be sure to use #projectmealplan on social media if you make this recipe! Follow me on Pinterest for meal inspiration every single day!