This healthy twist on margherita pizza will have you craving this low-carb alternative again and again. But the best part? This Vegan Spaghetti Squash Pizza Casserole is a hands-free meal that can even be made on a weeknight!

A Healthy Pizza Bake

We will never ever get tired of pizza. Truthfully, we could probably eat it morning, noon, and night and never get sick of it.

However, that might not be the healthiest decision… so we like to make a nutritious squash pizza bake instead from time to time. This easy casserole has incredible pizza flavor but it is enjoyed with a fork instead. Plus, it’s cheesy, garlicky, and shockingly satisfying too!

An Easy Weeknight Meal

This vegan meal is oh-so-scrumptious however, it also comes together with ease. You heard that right, this is definitely weeknight ready.

In fact, although it is a hands-off meal, you can even save more time by pre-roasting your spaghetti squash a day or two ahead. It can even be prepared ahead and refrigerated or frozen to enjoy at a later time. So go ahead and get your meal-prep on.

WHAT YOU WILL NEED:

Spaghetti Squash– Hearty and unique, spaghetti squash gives this dish a great alternative to other carb heavy options.
Garlic – Fresh garlic gives this dish a deep flavor, enhancing the pizza sauce.
Pizza Sauce – Thick pizza sauce helps to fool your taste buds into eating luscious pizza in a healthy bake.
Vegan Mozzarella – Creamy and bubbly mozzarella covers this dish in a traditional pizza fashion.
Basil – Bring the Italian flavor to the next level with a garnish of fresh basil.

FAQ & Vegan Spaghetti Squash Pizza Casserole Tips:

Is this recipe GLUTEN-FREE?
- Absolutely. Additionally, it is dairy-free and most likely nut-free depending on what vegan cheese you use.

How do you keep the spaghetti squash pizza casserole from being watery?
- Once the squash is roasted and cooled, scoop the “noodles” into a clean kitchen cloth or paper towels and squeeze to remove any excess liquid prior to mixing it with the remaining ingredients.
Cooking Tips:
- Thoroughly mix the noodles, sauce, and garlic to ensure that the flavor permeates the whole dish.

- Use a thicker pizza sauce due to the moisture content of the spaghetti squash. We love to use Don Pepino Pizza Sauce.

- Stir the cheese on top when there is five minutes left, to help the vegan cheese melt.
Serving Suggestions
- For a complete meal, add a plant-based protein such as vegan pepperoni or serve it alongside toasted sourdough bread.

- Serve alongside a small side salad for a healthy and well rounded meal.
Mix It Up
- Don’t have fresh basil on hand? Feel free to use dried basil mixed in the casserole instead.
- Love a little heat? Add diced jalapeño or red pepper chili flakes into the bake.
- Add your own favorite pizza ingredients! Mushrooms, broccoli, bell pepper, or olives would also be delicious additions in this pizza casserole.

Time Saver
- Roast the spaghetti squash a day or two before to cut down on the cooking time.

A Plant-based Twist on a Traditional Pasta Casserole

If you love pizza but want to enjoy a low-carb option, this delicious spaghetti squash pizza casserole is the one for you. We guarantee you will be craving this nutritious meal again and again. Enjoy!

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We’d love to know what you thought of this pizza casserole! Don’t forget to leave a comment and star rating ⭐️ below! Thank you in advance for your feedback!

Vegan Spaghetti Squash Pizza Casserole

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Author: Meatless Makeovers
Prep Time: 5 min.
Cook Time: 70 min.
Total Time: 75 min.
Yield: 8 Servings 1x
Category: Casserole
Method: Roast, Bake
Cuisine: American
Diet: Vegan

Print Recipe

Description

A healthy low-carb pizza alternative that’s extra cheesy and weeknight ready. This vegan spaghetti squash pizza casserole will delight all.

Ingredients

Scale

2 Large Spaghetti Squash (Halved and Seeds Removed
1 Tbsp Olive Oil
3 Cloves Garlic (Minced)
1 14.5 oz Can Pizza Sauce
8 oz. Vegan Shredded Mozzarella.
1 Handful Fresh Basil (Garnish)

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Instructions

Preheat the oven to 400°F. Carefully cut the spaghetti squash in half and scoop out the seeds. Coat the cut sides of the spaghetti squash with olive oil and place them cut side down on a baking sheet. Bake them until the outer shell is tender to the touch. Approx 45 minutes. Remove from the oven and allow to cool.
Once cooled, scoop out the “noodles” into a clean dish cloth or paper towels. Squeeze out the excess liquid.
Next add the spaghetti squash “noodles” to a 9×13 baking dish that is coated with olive oil.
Pour the spaghetti squash on top of the “noodles”. Add the garlic and then stir to thoroughly combine.
Top the dish with shredded mozzarella and bake for 25-30 minutes.
Remove from the oven and let it cool for 10 minutes. Top with basil leaves and serve warm. Enjoy!