Crockpot Spaghetti Squash Pizza
Crockpot spaghetti squash pizza is an easy recipe that you can serve year-round. Tailor this low-carb spaghetti squash recipe by loading it up with your favorite pizza toppings. The best part – everything cooks together in one pot. That’s right, the uncooked spaghetti squash cooks along with the tomato sauce, cheese, and pizza toppings in the same slow cooker!
- Prep Time: 5 mins
- Cook Time: 2 hours
- Total Time: 2 hours 5 mins
- Yield: serves 4
Ingredients
Units
Scale
- 1 medium-size spaghetti squash, uncooked (approximately 2 pounds)
- 15 ounces crushed or diced tomatoes
- 2 cups mozzarella cheese, shredded
- 1 garlic clove, minced
- 1 tablespoon pizza seasoning or Italian seasoning
- 1 teaspoon salt (or more)
- 1/4 teaspoon pepper
- 8 ounces pizza topping of your choice (pepperoni, cooked sausage,chopped vegetables )
Instructions
- Spray slow cooker generously with cooking spray.
- Add the tomatoes, garlic, pizza or Italian seasoning, salt, and pepper. Stir to mix well.
- Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash the slow cooker, hole sides down.
- Cook HIGH 2-3 hours or LOW 4-6.
- Carefully remove the spaghetti squash from the slow cooker, it will be hot. I suggest using tongs.
- Using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Add the spaghetti squash strands to the slow cooker. Mix until well incorporated into the sauce.
- Top with the mozzarella cheese and then add your pizza toppings.
- Cook an additional 30 minutes or until the cheese is melted.
Notes
My homemade pizza seasoning blend:
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon garlic salt (or more)
1/2 teaspoon cayenne
1/4 teaspoon fennel or dill seed
Nutrition
- Serving Size:
- Calories: 296
- Sugar: 8.4 g
- Sodium: 1219.1 mg
- Fat: 8.7 g
- Saturated Fat: 1.9 g
- Carbohydrates: 19.1 g
- Fiber: 5.4 g
- Protein: 37.2 g
- Cholesterol: 75.7 mg