If you love my original Spaghetti Squash Pizza—get ready for the next-level version filled with roasted vegetables. This recipe is veggies-on-veggies-on-veggies for a boatload of healthy deliciousness! 

The star of the show is the humble spaghetti squash—a magical nutrient-rich squash whose interior turns to noodle-like strands when cooked. Smothered with marinara sauce, melty cheese, and roasted veggies of your choice (leftovers are welcome), you’re gonna love this creation!

Each squash half becomes its own edible pizza bowl—cheesy, saucy, and packed with nutrition!

Step 1: Bake the squash
Slice the squash in half, remove seeds, brush with oil, season, and bake cut side down for about 30 minutes, until tender.
Step 2: Fluff the strands
Let cool slightly, then use a fork to scrape the flesh into spaghetti-like strands, keeping them inside the shells.
Step 3: Roast the veggies
While the squash cooks, roast your veggies in the oven at the same time, until tender and lightly browned.
Step 4: Assemble and broil
Mix marinara and veggies into each squash half, top with sauce, cheese, and Parmesan, then broil briefly until bubbly and golden.

If you’re a fan of veggie-forward comfort food, you’ll also love Eggplant Pizza Bites, Veggie Pizza Casserole, Roasted Cabbage Pizzas, and Eggplant Pesto Parm (stay tuned!)—they’re all proof that “pizza night” can be both fun and nourishing.

Why this veggie pizza hits the spot

  • Healthy pizza fix: All the saucy, cheesy goodness you crave—with noodle-y strands
  • Veggie-packed goodness: Every forkful is bursting with nutrients and texture
  • Broiled and bubbly: That golden cheese finish delivers pure satisfaction
  • Built-in serving bowls: Each squash half doubles as its own dish (fun presentation!)

Whether you’re feeding a family or just cooking for yourself, this veggie-loaded “pizza” is one of those meals that makes everyone happy. It’s cozy, colorful, and customizable—perfect for weeknights when you want something nourishing but still crave that cheesy comfort.

I love serving mine straight from the squash shells with a side salad or baked chicken or salmon. And the leftovers are just as good the next day. Just reheat in the oven or microwave, and you’ll bring that pizzeria magic right back to life.

Try this Cacio e Pepe Spaghetti Squash!

(5 stars) 3 ratings

Veggie-Loaded Spaghetti Squash Pizza

This veggie-forward twist on my classic Spaghetti Squash Pizza is a cheesy, saucy, and colorful way to load up on produce!
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
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Ingredients
 

  • 1 spaghetti squash
  • 2 teaspoons olive oil
  • Salt and pepper
  • 2 cups chopped vegetables of choice, zucchini, broccoli, cauliflower, bell pepper, onion, etc.
  • ¾ to 1 cup marinara sauce
  • ½ cup part-skim shredded mozzarella
  • 2 to 4 tablespoons grated Parmesan
  • Optional red pepper flakes

Instructions
 

Cook spaghetti squash

  • Preheat oven to 425F.
  • 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; (you may notice some slight browning; this is for a medium-sized squash–the time can vary depending on the size of your squash and the temperature of your oven).
  • While the squash cooks, prepare your vegetables. Place the chopped vegetables on a baking sheet in a single layer. Liberally mist the veggies with olive oil spray and sprinkle the salt and pepper evenly over the top. Feel free to add other preferred seasonings, if desired. Roast for about 25 minutes.
  • When the 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 and mix into the strands. Divide and stir in the roasted vegetables . Then, cover with 2 tablespoons sauce and heaping ¼ cup shredded part-skim mozzarella cheese.
  • Sprinkle on 1 to 2 tablespoons grated Parmesan and optional crushed red pepper flakes for heat or any other preferred seasonings. Place back in oven on the top rack and broil (watching closely so it doesn’t burn) for a minute or so until the cheese is melted with some charring.

Notes

• You’ll find squash comes in a variety of sizes. You can 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. If you find smaller squashes, check them closer to the 20-25 minute mark as you don’t want to overcook your squash—you’re looking for the perfect al dente “noodles.” If you use my microwave softening trick below, it’s important to reduce your cooking time by about 10 minutes in the oven. That’s because your squash has already been slightly cooked in the microwave, and sticking to the standard oven cooking time can result in overcooked, mushy squash.
• 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 for about 3 minutes to soften it up, then cut, and it’s ready for the oven.
• I typically serve each person half a squash, which makes this recipe a breeze to scale up for larger groups. One squash will make two servings; two squashes will make four servings; and so on.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 320Carbohydrates: 30gProtein: 14gTotal Fat: 18g— Unsaturated Fat: 12g— Saturated Fat: 6gCholesterol: 20mgSodium: 670mgPotassium: 933mgFiber: 7gTotal Sugar: 12g— Natural Sugar: 12g— Added Sugar: 0gCalcium: 354mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!