Vegan Spaghetti Squash Pizza Casserole
This 6-ingredient spaghetti squash pizza casserole recipe is vegan and gluten free. Great for a simple weeknight dinner or meal prep.
Servings 6 servings
Calories 135kcal
Equipment
- 9x13 baking dish
Ingredients
- 1 spaghetti squash medium-large
- 1 small onion chopped
- ½ cup sliced mushrooms
- ¼ cup sliced black olives
- 1 cup marinara sauce
- 1 cup vegan shredded cheese
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper. Cut the ends of the squash and carefully slice in half lengthwise. Scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Arrange cut-side down and bake until tender, 30-45 minutes. Remove from the oven and let cool slightly. Use a fork to scrape the squash and create long spaghetti-like strands.
- Towards the end of the squash baking, cook onion and mushroom in a large pan over low-medium heat. You want the onion to be soft and translucent and the mushroom cooked down a bit.
- Turn off the heat and mix in black olives, spaghetti squash, salt, and pepper. Stir in marinara until well combined.
- Transfer mixture to a 9x13-inch casserole dish, top with vegan shredded cheese, and any additional toppings.
- Reduce the oven temperature to 375F. Bake for 25 minutes or until heated through and cheese has melted. Remove from oven and let cool slightly. Serve and enjoy!
