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Spaghetti Squash Pizza Casserole (Vegan-Friendly, GF)

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What’s the first thing that comes to mind when you think of takeout? For me, it’s pizza. Now, what’s the first thing that comes to mind when you think of meal prep? For me, it’s also pizza.

Spaghetti Squash Pizza Casserole
Spaghetti Squash Pizza Casserole

If you thought pizza couldn’t be meal prepped, think again! With this Spaghetti Squash Pizza Casserole recipe around, you’ll never need to shell out for overpriced delivery again. Okay, it may not exactly be pizza, but it’s a whole lot healthier, storable, and cheaper than pizza. Plus, it tastes amazing. And that makes it even better in my books.

Spaghetti Squash Pizza Casserole
Spaghetti Squash Pizza Casserole

One of my favorite things about this recipe is how customizable it is. Just like ordering your favorite pizza, you can mix and match toppings based on your preferences and what you already have on hand. Like sausage on your pizza? Go for it! A fan of pesto pizza? Switch out the marinara for your favorite pesto? Want pineapple on your pizza? Well, I want you to burn in hell where you belong, cretin, but you still could put it on there.

You can have pizza every night of the week with this recipe without having to watch your teenage daughter flirt with the delivery guy every time.

Spaghetti Squash Pizza Casserole
Spaghetti Squash Pizza Casserole

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes about 3 Servings


110 g (About Half) - Sweet Onion - Thinly sliced

600 g (About 1 Medium) - Spaghetti Squash

3-4 Cloves - Garlic - minced

100 g - Protein Pasta - Optional

84 g - Shredded Mozzarella Cheese - Use vegan if needed

100 g - Mini Sweet Peppers - Sliced - Optional

30 g - Black Olives - Sliced - Optional

¾ tsp - Dried Basil

½ tsp - Dried Oregano

½ tsp - Garlic Powder

¼ tsp - Red Pepper Flakes - Optional

Salt and Pepper to taste

Cooking Spray or Oil


Preheat oven to 400F. Line a baking sheet with parchment paper.

Slice spaghetti squash in half and remove the seeds. Coat with cooking spray or oil and place face down on the baking sheet. Bake for 30 minutes, flip and cook for another 5-7 minutes. Remove from the oven and allow to cool.

Meanwhile, cook protein pasta 3 minutes less than the package instructions. Set aside.

When spaghetti squash is cool enough to handle, using a fork, create squash strands. Discard the skin*.

Optional: In a pan over medium heat, using non-stick method of choice (i.e. oil, cooking spray, non-stick cookware) saute onions and garlic until onions are translucent and garlic is fragrant.

In a bowl, mix together squash, cooked pasta, onion, garlic, 120 g of marinara sauce, dried basil, dried oregano, garlic powder, and chili flakes.

Distribute the mixture into oven safe meal prep dishes or into a ceramic baking dish. Top with remaining marinara sauce.

Bake for 10-12 minutes. Remove from the oven, sprinkle over cheese, peppers, and olives and broil for 3-4 minutes or until cheese is melted.

Remove from the oven, top with fresh basil and parmesan and enjoy. Store in the fridge for up to 3 days.


  • If you want these bakes to look extra cute, you can bake them directly in the squash skin after mixing the ingredients together to make a spaghetti squash “boat”.

  • You can substitute the toppings for whatever you like to put on your pizza. A couple ideas are pepperoni, sausage, mushrooms, anchovies, spinach, basil, cherry tomatoes, etc.

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