Spaghetti Squash Pizza Cups – keto, paleo, gluten free

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is leaner and lower in calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile with a higher smoke point.

Preheat the oven to 400°F (200°C).

Bake the spaghetti squash for 30 to 40 minutes until tender.

Use a fork to carefully scoop out the strands from the spaghetti squash and let them cool.

Prepare the filling by heating olive oil in a skillet over medium heat.

Add chopped onion and bell pepper to the skillet, cooking until softened, about 5-7 minutes.

Stir in minced garlic and Italian seasoning, cooking for an additional minute until fragrant.

Remove from heat and mix in the pepperoni, half of the mozzarella cheese, and bolognese sauce.

Combine the spaghetti squash strands with the filling mixture in a bowl.

Spoon the mixture back into the squash halves, topping each with remaining mozzarella and parmesan cheese.

Return the stuffed squash to the oven and bake for an additional 10-15 minutes until cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens