RecipeSpaghetti Squash Hawaiian Pizza

Nutrition Facts
Amount per Serving
  • Calories: 360
  • Protein: 17 g
  • Total Fat: 19 g
    • Unsaturated Fat: 11 g
    • Saturated Fat: 6 g
  • Cholesterol: 35 mg
  • Total Carbohydrate: 32 g
  • Dietary Fiber: 6 g
  • Total Sugar: 15 g
    • Natural Sugar: 15 g
    • Added Sugar: 0 g
  • Sodium: 1,020 mg

You can debate whether pineapple (often coupled with bacon or ham) belongs on pizza…or you can take a taste and discover why fans of the sweet-and-salty topping team are so devoted to it! In this scrumptious spin, I’ve replaced the typical carby crust with a nutrient-rich substitute—spaghetti squash and finished it off with the polarizing pair. Will you join team pineapple (spaghetti squash) pizza?

I typically serve each person half a squash, which makes this recipe a breeze to scale up larger groups. One squash will make two servings; two squashes will make four servings; and so on. You can also personalize the toppings to your tastebuds and eating style—if you prefer savory over sweet and add sausage and leftover veggies.

•  Squash comes in a variety of sizes; choose whatever size you’d like, but I recommend trying to opt for the same sizes so they all cook at the same time. Smaller squash require less time in the oven; larger ones will require more time.

• Cutting squash can be a little intimidating at first, but once you know a trick to simplify, you’ll become a slicing savant. All you have to do is microwave it for about 4 minutes to soften it up, then cut, and it’s ready for the oven. 

  • Prep time
  • Total Time
This recipe makes 2 servings
  • • 1 spaghetti squash
  • • 2 teaspoons olive oil
  • • Salt and pepper to taste
  • • ¾ to 1 cup marinara sauce
  • • 2 slices lean ham or cooked Canadian bacon, diced into small pieces
  • • ½ cup diced pineapple pieces*
  • • ½ cup part-skim shredded mozzarella
  • • 2 to 4 tablespoons grated Parmesan

*You can use fresh or canned pineapple in pineapple juice. If using canned, drain off the juice before measuring (and mixing in) the pineapple.


Preheat oven to 400ºF.

Cook spaghetti squash
Microwave for about 3 minutes to slightly soften it up and make it easier to slice in half. Cut in half lengthwise and scoop out seeds (and discard) using a large spoon. Rub 1 to 2 teaspoons extra virgin olive oil on the inside flesh of each half and sprinkle on salt and pepper. Lay both halves on baking sheet with the cut side down. Bake in the oven for about 30 minutes until the skin is softened and you may see some brown spots in places (this is for a medium-sized squash–but the time can vary depending on the size of your squash and temperature of your oven).

When squash is ready, remove from oven and allow them to slightly cool. Then, flip them over so the cut side is facing up, shred the insides of the squash using a fork, “fluffing” the interior to create spaghetti-like strands. Keep the strands within the squash shell, as this will be your serving “bowl.”

Build the “pizzas”
Set oven to broil.

To each squash half (bowl), add ¼ cup of your favorite marinara sauce, along with 2 to 4 tablespoons pineapple pieces, and mix into the strands. Cover with 2 tablespoons sauce, about ½ the Canadian bacon or ham, and heaping ¼ cup shredded part-skim mozzarella cheese. Sprinkle on 1 to 2 tablespoons grated Parmesan. Top with remaining ½ Canadian bacon or ham, pineapple chunks and any other preferred seasonings. Place back in oven on top rack until cheese is melted with some charring.


Try my Spaghetti Squash Pizza.