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Spaghetti Squash Pizza Bowls: Low Carb, Paleo & Whole30

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 3-4 1x
spaghetti squash pizza bowls
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  • 1 medium-large spaghetti squash
  • 1 pound ground Italian sausage
  • 1 medium onion, diced
  • 1 green pepper, thinly sliced
  • 1 jar (12oz) no sugar added pizza sauce
  • 1 small can black olives, drained
  • 1/2 tablespoon minced garlic
  • Salt and pepper to taste


  1. Begin cooking spaghetti squash
  2. When spaghetti squash is almost completed, add sausage to a skillet over medium heat
  3. Begin browning and add in minced garlic, onion and green pepper
  4. Drain if there’s an excess amount of liquid prior to adding pizza sauce
  5. During this time, spaghetti squash should be getting done. Flip over so open side is facing up to cool squash
  6. Once the veggies begin to soften and meat is almost cooked thoroughly, add in black olives and pizza sauce
  7. Turn heat down to medium-low and let pizza sauce heat up
  8. While it’s heating, take a fork through the spaghetti squash threads
  9. You can either leave them in the “bowls” or remove and add to the skillet to combine
  10. Once spaghetti sauce is hot, if you didn’t add squash threads to the pan, add the mixture to the bowls now
  11. If you did add threads to the skillet, spoon the squash and pizza topping mixture back into the spaghetti squash shells or onto a plate/bowl
  12. Enjoy!

Nutrition Facts:

  • Calories: 460
  • Sugar: 9
  • Fat: 33
  • Carbohydrates: 19
  • Protein: 26