pizza stuffed spaghetti squash

I didn’t choose the pizza life. Wait. I actually did. Joke’s off.

Right now, we’re under a whole boulder of stress, and for my part making comfort food is helping bide the the time and provide some nourishment as J runs to and from the hospital and I wait at home for the next word, hoping for optimism.

I’m keeping busy well enough, but like the puffy overcast shield outside, a single cumulonimbus (actually, a few) hovers right over my head and threatens a downpour. Sometimes I picture a needlepoint below my feet, and my toes precariously balanced on both sides, avoiding toppling over and also preventing the tip from puncturing my soles.

We play limbo as kids, but sitting in limbo is never fun. You might bend down far enough to make it under the pole, or slap your chin against it.

Pizza, thus, is one of my premier standbys when I don’t know what to do but know that I need something more than a bowl of veggies or a basic meal I usually make. This time, we’re combining both the desire for something healthier with the cheesy, gooey essence of a pie.

Pizza Stuffed Spaghetti Squash is a craveworthy, cozy fixture. Very similar to my One Pot Cheesy Pizza Pasta, so you could consider it a lower-carb alternative if you don’t want all the dough but do want all the cheese. A chunky mushroom sauce scooped into roasted spaghetti squashes, topped with cheese and vegetarian pepperoni (or regular!), baked until that cheese stretch does something strange to your loins. Low effort despite it’s total prep time. And leftovers are just as amazing.

Totally Baked Right Now

If you’ve never tried spaghetti squash, you’re in for a treat. The ovular dude, when cooked, splinters into stringy pasta-like tendrils that maintain a little crunch and are absolutely not like spaghetti, but taste really lovely for what they are. For my part, I don’t always want noodles, but a thing that’s noodle-esque, and spaghetti squash comes through as the hero every time.

Slicing spaghetti squash can be difficult, so I recommend a quick trip to the microwave to soften up the flesh before trying. If you have a monster of a chef’s knife, you might not need to do this step, but it’s useful to know at any rate.

Poke lots of holes into the outside of your spaghetti squash. Set on a plate and microwave about 4 minutes. Some moisture will ooze out – this is normal. Let the squash cool until you can touch it, then slice in half lengthwise to expose the central cavity. Scoop out the seeds and the guts. I often wipe it out, too, with a paper towel to coax off any strays.

Rub the cut sides with olive oil, season with salt and pepper, and plop on a baking sheet. Roast for about 30 minutes. You want the squashes mostly cooked, since the final oven soiree is mostly just to melt the cheese down.

Shroom Tomb

Here, your epic multitask skills come on display.

While the squashes roast, you can whip up your pizza sauce filling. I wanted some texture to the seasoned marinara, so I chopped up lots of mushrooms – something of a meat alternative, minus the protein content.

Cook the mushrooms on a skillet for a few minutes in some butter to pull the juices out and infuse the shrooms with the rich buttery flavor. Then, toss in lots of dried herbs and minced garlic; swirl them around to infuse. Pour in a bottle of marinara sauce (use your favorite!) and simmer the mixture down for a few minutes.

Cue Italian aromas all around your house.

Drop It Like It’s Hot

Let your sauce simmer gently until the squashes are done roasting. Then, it’s time to stuff ’em.

Divide the sauce into each squash. Top with lots of shredded mozzarella – a low moisture variety works best, the kind you find in a block – and dot with a few pepperoni slices. This brand is always my favorite.

Return the squashes to the oven for about 10-15 minutes, just long enough to get bubbly and gooey. I serve mine just with fresh basil and a crack of black pepper.

To store leftover squashes, wrap up in foil and stick in the fridge. They keep quite well for around 5 days. I often reheat in the microwave and find this the quickest method. If you’re an oven reheater, plan for about 10-15 minutes at 350, perhaps longer if you’re working with a gargantuan squash. Trust me, I’ve seen some massive fuckers around.

I’m a believer in having fun with your food, and I’d consider these dudes pretty fun. Kids might even be coerced into eating their vegetables.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

A pizza for all:

Herby Mushroom Swiss French Bread Pizza

Sweet and Savory Cheddar, Apple, and Caramelized Onion Pizza

Fig, Brie, and Caramelized Shallot Pizza

Pepperoni Pizza Pasta Salad