Spaghetti Squash Pizza Casseroles
on Aug 11, 2024, Updated Aug 20, 2024
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Another Sunday Meal Prep recipe coming at ya! Today I’m sharing my Spaghetti Squash Pizza Casseroles with you. This meal gives you all the flavors of a delicious pizza, but with a low carb option. This dish will fill you full with almost 46 grams of protein and only 12 carbs, while lacking nothing in taste!
NUTRITIONAL INFORMATION / MACROS
Makes 6 bowls
Serving size: 1 bowl
342 cals
45.7p / 11.8c / 12.9f
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Spaghetti Squash Pizza Casseroles to add to your food diary.
Ingredients
- Spaghetti squash
- Extra lean ground turkey (99/1)
- Jennie-o hot Italian sausage links
- Onion
- Pizza sauce
- Plain non fat greek yogurt
- Liquid egg whites
- Turkey pepperoni slices
- Part skim mozzarella cheese
- Oregano
- Salt & pepper
Recipe Tip
If you can’t find hot Italian sausage, just use ground turkey and season with some parsley, Italian seasoning, paprika, garlic powder, onion powder, fennel, red pepper flakes, and some salt and pepper!
Cook your Spaghetti Squash in the Instant Pot
Place 1 cup of water plus the sliced spaghetti squash in the pot. Use the steamer basket to elevate the squash. Pressure cook on high for 7 minutes and quick release when done.
Cook your Spaghetti Squash in Microwave
Poke the spaghetti squash with a fork 6-10 times with a sharp knife. Place in the microwave for 7 minutes. Rotate and cook another 4-7 minutes until the squash is tender to the touch.
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Supplies Used
- 4 Cup Glass Bowls – My favorite meal prep dishes. They are oven safe and the perfect size!
- Half Sheet Pan – This is perfect to fit your bowls on when you mea prep!
- Instant Pot – If you’ve followed me for long, you know how much I love to use my Instant Pot! So great for so many things!!
REHEATING INSTRUCTIONS
Your Spaghetti Squash Pizza Casseroles can be reheated at any time! Just microwave them for 2-3 minutes when you’re ready to eat! You can also preheat the oven to 350º and warm them back up for about 10 minutes if you have more time on your hands.
FREEZING INSTRUCTIONS
If needed, you can freeze your extra Spaghetti Squash Pizza Casseroles. When they are finished baking, let them cool, cover with the lid, and store for up to a month in the freezer. When you’re ready to eat them, be sure you let them sit out and defrost a little bit, so the bowls don’t crack when you reheat them!
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Spaghetti Squash Pizza Casseroles
Ingredients
- 4 pound spaghetti squash
- 1 pound extra lean ground turkey, 99/1
- 19.5 ounce jennie-o hot italian sausage links, or any turkey sausage – I find my sausage links at Winco near me but I know some people have trouble finding it.
- 1/2 onion, diced (150g)
- 1 cup pizza sauce
- 1/2 cup plain non fat greek yogurt, 113g
- 1 cup liquid egg whites
- 18 slices turkey pepperoni
- 3 ounces part skim mozzarella cheese
- 1 tablespoon oregano
- salt & pepper
Instructions
- Preheat the oven to 400 degrees. Slice your squash in half length wise. Lay face down on a cookie sheet and bake for 30 minutes.
- Over medium-high heat, cook your turkey, sausage and onion until no longer pink. Strain out the grease.
- Mix in pizza sauce, yogurt, oregano, and some salt and pepper.
- Arrange 6 meal prep containers on a cookie sheet, grease lightly with cooking spray. Layer in order: 1/6 of the squash, 1/6 of the meat mixture, and pour 1/6 of the eggs into each container. Stir gently to combine.
- Top each one with and 1/5 of the mozzarella cheese and 3 turkey pepperonis.
- Bake for 40 minutes or until the center is cooked through and the top is crispy.
- Let cool before covering with lids and placing in the refrigerator up to 5 days.
When do you put the pepperoni and mozzarella cheese on? Prior to baking? Thank you.
Yes, those go on the very top!