Pizza Spaghetti Squash Bake – Easy, Cheesy, Veggie-Packed Comfort Food
This Pizza Spaghetti Squash Bake is what happens when cozy comfort food meets smart, veggie-packed cooking. It brings all the best parts of pizza – melty cheese, rich marinara, and that comforting, oven-baked goodness – into a lighter, easier-to-digest form.
Spaghetti squash makes the perfect base. Once roasted, it becomes tender, slightly sweet, and perfect for soaking up sauce. I mix it with sautéed veggies, a jar of marinara, mozzarella, cheddar, and fresh basil. A sprinkle of parmesan on top finishes it off with that perfect golden crust.
It’s great for weeknights when you want something hearty but still nourishing. I also love it for weekend meal prep. Make it ahead, bake it later, and enjoy the leftovers all week long.
This recipe is flexible. Toss in extra veggies. Add cooked chicken or ground turkey. Use dairy-free cheese if that’s your thing. You can make it your own without much effort.
My favorite part? It feels indulgent, but it’s loaded with vegetables and everyday ingredients. It’s the kind of dish that wins over picky eaters and satisfies your comfort-food cravings.
Here’s a fun twist: scoop leftovers into a warm pita for a quick lunch or snack. The squash-and-cheese combo tucked into soft bread tastes a little like a pizza pocket – but better. It’s one of those no-fuss, eat-it-with-your-hands moments I love most.
I’ve served this to guests, brought it to potlucks, and made it for my family on a random Tuesday. Every time, it’s a hit. It’s warm, satisfying, and a little nostalgic – like pizza and lasagna had a cozy casserole baby.
Serve it on its own, with a side salad, or stuffed into a pita. However you enjoy it, this dish is a total win.
Pizza Spaghetti Squash Bake
Ingredients
- 1 spaghetti squash
- 2 jars marinara sauce
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1/2 cup grated parmesan
- Salt and pepper to taste
- Handful of fresh basil chopped
- A few slices of fresh tomato (for topping)
- Olive oil for roasting and sautéing
- Sautéed veggies like mushrooms, zucchini, or bell peppers (optional)
Instructions
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Roast the squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, remove the seeds, and place flat-side down on a baking sheet. Roast for 30 minutes or until tender. Let cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
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Prepare your mix-ins: While the squash roasts, sauté your chosen veggies in a bit of olive oil until soft. Season with salt and pepper. This is where you build flavor.
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Mix it all up: In a large bowl, combine the roasted squash, sautéed veggies, one jar of marinara sauce, shredded mozzarella and cheddar, chopped basil, salt, and pepper. Stir to mix everything well.
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Assemble the bake: Pour the mixture into a greased oven-safe dish. Spread it evenly. Top with fresh tomato slices, the second jar of marinara, and a generous sprinkle of parmesan and extra cheese.
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Bake until bubbly: Place in the oven at 375°F (190°C) and bake for 20–25 minutes, or until golden, bubbly, and irresistible.
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Serve it hot: Let it rest for a few minutes, then dig in. Add more basil or cheese on top if you’re feeling fancy. It’s pizza night—with a nourishing twist.
A fresh, cheesy scoop of Pizza Spaghetti Squash Bake being served straight from the dish—packed with veggies, marinara, and golden cheese.
