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Keto Pizza Stuffed Spaghetti Squash Boats - A Cozy, Low-Carb Dinner

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1 cup low-sugar marinara or pizza sauce (look for 3–5g net carbs per 1/2 cup)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup sliced pepperoni (or mini pepperoni)
  • 1/2 cup sliced mushrooms
  • 1/3 cup sliced black olives
  • 1/4 cup finely diced red onion
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon Italian seasoning or dried oregano
  • 2 cloves garlic, minced
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Preheat and prep the squash: Heat the oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise and scoop out the seeds.
  2. Season and roast: Rub the cut sides with 1 tablespoon olive oil, then season well with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes, until the shells yield slightly when pressed and the strands pull away easily with a fork.
  3. Sauté the aromatics and toppings: While the squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add garlic and red onion and cook 2–3 minutes until fragrant. Toss in mushrooms and cook until they release moisture and brown slightly, about 4–5 minutes. Stir in Italian seasoning or oregano, then remove from heat.
  4. Fluff the “noodles”: When the squash is done, flip the halves cut-side up and let cool for a few minutes. Use a fork to scrape and fluff the strands, leaving them in the shell.
  5. Add sauce and season: Spoon about 1/2 cup marinara into each half (adjust to taste). Mix gently with the strands so the sauce is evenly distributed. Taste and add a pinch more salt and pepper if needed.
  6. Layer the pizza toppings: Sprinkle half the mozzarella and Parmesan over the sauced strands. Scatter the sautéed mushrooms and onions, black olives, and half the pepperoni. Top with the remaining mozzarella and Parmesan, then finish with the rest of the pepperoni. Add red pepper flakes if you like heat.
  7. Bake to melt and brown: Return the stuffed boats to the oven and bake at 400°F for 10–12 minutes, until the cheese is melted and bubbling. For extra golden tops, broil 1–2 minutes, watching closely.
  8. Finish and serve: Let the boats rest for 5 minutes so the cheese sets slightly. Sprinkle with fresh basil or parsley. Serve hot, scooping straight from the shell.