Looking for a fresh take on pizza night? This Hawaiian Baked Spaghetti Squash Casserole swaps the crust for spaghetti squash, combining all the flavors you love with a lighter twist.
This recipe’s story began on a chilly evening when dinner inspiration struck mid-grocery aisle. The classic Hawaiian pizza flavors—ham, pineapple, and tangy tomato sauce—were calling to me. Since I’m always looking for recipes where I can slide in extra veggies, instead of grabbing a pre-made pizza crust, a spaghetti squash caught my eye, sparking the idea of a lighter, healthier twist to a Hawaiian pizza.
Back home with my grocery haul, this casserole became a family experiment. Even my pineapple-on-pizza doubter and the kid who side-eyes anything “healthy” took second helpings, both declaring it a hit. Now, it’s a go-to for pizza night and is a favorite in our dinner rotation. I think that goes to show that reimagining the classics can be satisfying—and healthier!
Is This Hawaiian Baked Spaghetti Squash Casserole Healthy?
This casserole leans into ingredients that help you feel good about your meal. Spaghetti squash (a good source of fiber, vitamins, and minerals) is a fantastic swap for heavier carb options. Bear in mind that ham and cheese add protein, but also sodium and saturated fat. The pineapple adds sweetness while balancing the rich flavors and providing some vitamins and minerals. If you’re lactose intolerant, feel free to use a plant-based cheese. Overall, this dish is a wholesome and nutritious option.
The Twist That Changes Pizza Night
Spaghetti squash brings an unexpected twist to this recipe. Roasting it to a tender, slightly caramelized texture is key to making this dish shine. To avoid a watery casserole, take the extra step of draining your cooked squash—it’s worth the effort to keep your casserole from turning soupy. The pineapple-on-pizza debate might be alive and well, but in this casserole, pineapple is a star ingredient. Its sweetness balances the salty ham and savory sauce perfectly, creating layers of flavor that might even convert pineapple-on-pizza skeptics. Pro tip: Opt for (well-drained) fresh or canned pineapple tidbits packed in juice rather than syrup for the best results.
How To Make Ahead And Store
This casserole is perfect for meal prep. Assemble it up to a day ahead and keep it covered in the fridge until you’re ready to bake. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, wrap individual portions tightly and store for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave until warmed through.
Serving Suggestions
Serve this casserole with a Caesar Salad, a simple Creamy Cucumber Salad, or this delicious Green Goddess Salad. For dessert, a bowl of Watermelon Fruit Salad will keep things light, sweet and balanced! A Coconut Milk Smoothie will keep the Hawaiian theme going, as will this more festive Blue Hawaiian Drink Recipe!
Recipe
Ingredients
- 1 medium spaghetti squash about 2 1/2 pounds
- 2 teaspoons extra-virgin olive oil
- Salt
- Pepper
- 3/4 cup organic pizza sauce
- 1 tablespoon tomato paste
- 1 large egg
- 1/2 teaspoon Italian seasoning
- 1 1/4 cups mozzarella cheese 5 1/2 ounces, packed and divided
- 10 slices thin-cut deli ham divided
- 3/4 cup pineapple tidbits
Instructions
- Preheat your oven to 400°F and line a baking sheet with tinfoil.
- Slice the squash in half and scrape out the seeds. Rub the insides with the olive oil and sprinkle with salt and pepper.
- Bake the squash, cut-side up until fork-tender, about 45-55 minutes. Set aside until cool enough to handle, about 10-15 minutes.
- Place a large colander over a bowl and line the inside of the colander with paper towel. Scrape the squash out of the shell and place it into the colander to drain some of the moisture. Let it sit for about 10 minutes.
- In a large bowl, whisk together the pizza sauce, tomato paste, egg, Italian seasoning, salt, and a pinch of pepper.
- Using another paper towel, press the top of the squash to really get all the moisture out. Place it into the bowl with the tomato mixture. Add 2/3 cup of the cheese and stir until well mixed.
- Rub a 9×9-inch pie plate with olive oil and place half of the squash mixture into it, pressing out flat and evenly.
- Place 7 of the ham slices onto the spaghetti squash in a single layer. Place the rest of the squash into the pie plate and gently press out evenly to cover the ham.
- Bake until the squash feels set, about 25 minutes.
- Sprinkle the remaining cheese on the middle of the squash, leaving the edges free to look like crust. Tear the remaining ham slices and sprinkle them on top, followed by the pineapple tidbits.
- Bake until the cheese is melted, about 5-10 minutes.
- Slice, and serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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