Sunday, January 4, 2015

Spaghetti Squash Pizza Casserole

Perfect Pairing: New Year’s Resolution Diet


I hope you all had a fantastic holiday season!  Mine was absolutely wonderful.  It was my first Christmas with my fiancé and his family, so that made it extra special.  


We loved spending time with all of our adorable nieces and nephews.  They make Christmas so fun!












We also had lots of good food!  No surprise there.  One of our family traditions is a meal of homemade chicken and noodles (my dad and I make the noodles) over mashed potatoes.  Starch on starch.  Then a dessert of cookies.  Why not?  Every meal on Christmas break seems to have dessert.

I always look forward to getting back into my healthy routine after the new year.  This year it is especially important since I have a wedding to prepare for!  Yikes!

Each year I post a healthy New Year’s resolution recipe.  

This year it is a delicious Spaghetti Squash Pizza Casserole.  I adore spaghetti squash.  It is such a great pasta alternative that is full of fiber and nutrients.  Here it is combined with my favorite pizza toppings, sausage (I used turkey), green pepper, onion, and mushrooms.  


Use your favorite spaghetti sauce.  I like Mario Batali’s spicy arrabbiata sauce.


I baked mine in two dishes so I could put one directly in the freezer for a healthy meal that is ready to go when I am short on time.


You can feel so good about this dish.  Health food.


Spaghetti Squash Pizza Casserole

Adapted by Lindsay at Perfecting the Pairing from PaleOMG

  • 1 large spaghetti squash
  • 1 large, or 2 small, onion(s), chopped into 1 inch pieces
  • 1 green pepper, chopped into 1 inch pieces
  • 8 oz sliced mushrooms
  • 4 garlic cloves, chopped
  • 2 Tb olive oil
  • 1 Tb Italian seasoning
  • Salt and pepper
  • 20 oz. ground turkey, Italian seasoned
  • 1jar (24 oz) spaghetti sauce
  • 3 eggs, lightly beaten
  • Grated parmesan, optional


Preheat the oven to 400 degrees F.

Poke the spaghetti squash with a fork 10 times.  Microwave on high for 6 minutes (this softens the squash and makes it easier to cut in half).  Cut the squash in half lengthwise and scoop out the seeds.  Place cut side down on a baking sheet and roast for 50-60 minutes, or until completely tender.  

In a large bowl combine the onion, green pepper, mushrooms, chopped garlic, olive oil, and Italian seasoning.  Toss to combine.  Season to taste with salt and pepper.  Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes, tossing occasionally, until the vegetables are tender.  Return the vegetables to the large bowl.

While the vegetables are roasting cook the sausage over medium heat.  Break up the sausage until it is in small pieces.  Drain off any excess grease.  Add the sausage to the bowl of vegetables.

When the squash is done use a fork to shred the strands of squash until the shell is hollow.  Add the strands to the bowl.  Reduce the oven heat to 375 degrees F.  Pour the  spaghetti sauce and eggs into the bowl and stir with a spatula until evenly combined.  Grease a 9x13 inch dish (or two smaller dishes) and pour in the squash mixture.  Bake for 40-50 minutes, until set and a crust begins to form on top.  Allow to rest for five minutes before slicing.  Sprinkle with freshly grated parmesan if desired. 


  1. I can't wait to try this, especially because I love spaghetti squash and need to change it up a bit. Just a question, when do you add the jar of spaghetti sauce? Does it get mixed into the veggies and squash, or spread on top of the casserole while baking? Thanks, Paula

    1. Hi Paula! It was great meeting you in Cabo. So glad you made it over to the blog!

      Good catch on the recipe. The sauce should be mixed in with the veggies, egg, squash, and sausage and then poured into the pan. I will update the recipe. Thank you!

    2. Well, I just finished making and enjoying this dish, and I can't believe how great it is. My husband doesn't like spaghetti squash, but just had his second helping. I used a FraDiavolo sauce which gave it some kick, which I like. It's something I will make again soon and share with my family. Thanks for the recipe and the inspiration! I love your blog!


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