Pizza Stuffed Spaghetti Squash

Yields 2 servings


  • 1 spaghetti squash
  • 2 tbsp. olive oil
  • TT salt and pepper
  • ½ lb. ground chicken
  • 2 tbsp. salted butter, divided
  • 8 oz. Pineland Farms Pizza Curds
  • 12 pepperoni slices
  • ½ cup red onion, thinly sliced
  • ½ cup green pepper, thinly sliced
  • ½ cup mushrooms, sliced
  • 2.25 oz. can of black olives, sliced
  • 1 tbsp. parsley, freshly chopped


  • Preheat oven to 350ºF.
  • Cut spaghetti squash in half lengthwise and remove seeds. Drizzle with olive oil and season with salt and pepper. Place squash face down on a half-sheet pan or baking dish. Bake for 20-25 minutes or until soft.
  • Meanwhile, brown the ground chicken in olive oil in a skillet over medium-high heat. Season with salt and pepper.
  • Drain, divide, and scoop the meat into the squash halves. Place 1 tbsp. of butter in the center of each half. Divide and sprinkle with Pineland Farms Pizza Curds. Top with pepperoni, red onion, green pepper, mushrooms, and sliced black olives.
  • Return to oven and continue to bake for 10-15 minutes or until cheese is melted and vegetables are soft.
  • Garnish with fresh parsley and serve.

Recipe by Emily McQuarrie