Freezer Friendly Spaghetti Squash Pizza
Okay you guys, these spaghetti squash pizzas sat in my freezer for 5 weeks before it was time to eat them, and I thought about them pretty much every day. Let me just say, the payoff was worth it. I think everyone appreciates the heavenly experience that is biting into a pizza – crispy crust, rich sauce, and allthecheese just being ooey-gooey and amazing. This spaghetti squash pizza brings all the flavor of that perfect pizza experience – just with less carbs!
This spaghetti squash pizza is loaded with layers of flavor – a base of spaghetti squash and pizza sauce starts you off, followed by a layer of filling made with ricotta cheese, spinach, and savory Italian sausage. Then, another layer of pizza sauce and your favorite pizza toppings finish it off! The mozzarella and parmesan on top get to be the perfect combination of melty/browned/crispy, and the crunch from the spaghetti squash is a great contrast from all the soft, gooey, cheesey goodness.
And these held up SO well in the freezer! Meal prep for these spaghetti squash pizzas included roasting the squash, making the filling (the same filling as used for these pizza stuffed shells), and I even got Drew involved when it was time to top them. We layered pizza sauce, filling, pizza sauce, then toppings, and wrapped them up in aluminum foil. A few weeks later, I thawed them overnight in the fridge, then baked them at 400°F for 20 minutes wrapped in foil, then 20 minutes uncovered.
Stuffing the cooked squash with ricotta filling and pizza sauce
These could easily be modified to vegetarian by using mushrooms in the filling instead of Italian sausage, and loading up all the veggies on top! Half of a medium sized squash was perfect for one serving. I roasted 2 squashes, which ended up as 4 meals for us.
My version because black olives = NEED
Drew’s version with green peppers!
What are your favorite pizza toppings?! Let me know in the comments below!
Spaghetti Squash Pizza
Spaghetti squash, stuffed with ricotta, spinach, and Italian sausage filling, and covered in your favorite pizza toppings. This freezer friendly meal is perfect to stay on track with low carb eating!
Ingredients
- 1 lb Italian Sausage (hot or sweet depending on your taste)
- 1/2 cup pepperoni, divided (I used minis)
- 1 green bell pepper, diced (optional)
- 1 cup fresh spinach
- 16 oz whole milk ricotta cheese
- 1 cup mozzarella cheese, divided
- 2 tsp Italian seasoning
- 2 medium spaghetti squashes
- 1 16 oz. jar pizza sauce
- optional: other desired pizza toppings
Instructions
Roast Squash
-
Preheat oven to 400°F. Line a baking sheet with foil and drizzle with olive oil
-
Slice each squash in half lengthwise. Scoop out seeds, sprinkle with salt and pepper, place skin side up on the prepared baking sheet. Bake 30-35 minutes or until tender.
Make Filling
-
Saute Italian sausage over medium heat until browned and cooked through. Drain fat and set aside. Wipe out the pan and saute spinach until wilted. Season spinach with salt and pepper.
-
In a medium sized bowl, stir together ricotta cheese, 1/4 cup pepperoni, cooked Italian sausage, 1/2 of the diced green pepper, 1/4 cup mozzarella, and spinach.
Assemble Pizzas
-
Carefully flip squashes so they are skin side down. Spread 1-2 spoonfuls of pizza sauce in the opening, then place ~1/4 cup of ricotta mixture in the wells. Add another layer of pizza sauce, then top with remaining mozzarella cheese and any desired toppings.
Freeze Pizzas
-
To freeze, let pizzas cool to room temperature for ~1 hour, then wrap completely in foil and place in the fridge overnight. Place foil wrapped pizzas in a gallon size ziplock bag and freeze.
Serve Pizzas
-
Thaw pizzas overnight in the fridge. Bake at 400°F ~20 minutes wrapped in foil, then ~20 minutes uncovered or until cheese is hot and bubbly. Top with other pizza toppings like fresh basil, pepper flakes, or parmesan cheese.
Recipe Notes
This recipe can easily be modified to vegetarian by subbing in mushrooms for the Italian sausage. Enjoy!
