Low-Carb Pepperoni Pizza Spaghetti Squash Casserole
A clever low-carb twist on pepperoni pizza, this casserole swaps traditional pasta for roasted spaghetti squash strands, creating a lighter yet satisfying dish. Layered with marinara sauce, eggs as a binding agent, melted mozzarella, and crispy pepperoni, it delivers classic pizza flavors with a vegetable base. Perfect for weeknight dinners, meal prep, or keto-friendly gatherings. This version emphasizes simplicity and nutritional balance, making it ideal for those cutting carbs without sacrificing comfort food satisfaction.
Ingredients
- 1 large spaghetti squash, halved
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 24 ounce marinara sauce, jarred
- 3 eggs, beaten
- 2 cup mozzarella cheese, shredded
- 1 ounce pepperoni, slices
Instructions
- 1
Preheat oven to 350F.
- 2
Halve the spaghetti squash lengthwise and scoop out seeds with a spoon.
- 3
Brush cut sides with olive oil.
- 4
Roast cut side up on a baking sheet for 30 to 40 minutes.
- 5
Scrape the cooked squash flesh with a fork to form spaghetti-like strands.
- 6
Transfer all squash strands to a lightly greased 9x13-inch baking dish.
- 7
Season with salt and pepper, then pour marinara sauce over.
- 8
Pour beaten eggs over the sauce and stir with a fork until well combined.
- 9
Top with shredded mozzarella and pepperoni slices.
- 10
Bake for 30 minutes.
- 11
Cut into squares and serve.
Tips
Roast the squash ahead of time and store the strands in the refrigerator for up to 3 days to speed up assembly on cooking day.
Drain excess liquid from the squash with paper towels before combining with sauce to prevent a watery casserole.
Stir the egg mixture thoroughly to ensure even distribution and prevent clumps of egg throughout the dish.
Good to Know
Cover and refrigerate for up to 4 days in an airtight container.
Assemble the casserole through the egg and sauce step, cover, and refrigerate overnight. Bake from cold, adding 5-10 minutes to cooking time.
Serve warm, cut into squares. Pairs well with a simple green salad or garlic bread for non-keto diners.
Common Mistakes
Do not skip draining the roasted squash to avoid a wet, soggy casserole.
Do not overbake to prevent the eggs from becoming tough and rubbery.
Do not use pre-cooked pepperoni that is already crispy to avoid excessive browning on top.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this casserole ahead of time?
Yes. Assemble through the egg layer, cover tightly, and refrigerate up to 12 hours. Add 5-10 minutes to the final bake time if starting from cold.
What if my spaghetti squash is too watery after roasting?
Pat the shredded strands dry with paper towels or place them in a fine-mesh strainer and let excess liquid drain for 10-15 minutes before adding to the dish.
Can I freeze this casserole?
Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350F for 20-25 minutes.