Method

1. Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
3. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
4. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.
5. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. (The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash).
6. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
7. Now for pizza bake, preheat the oven to 350F and spray a 9x13 casserole dish.
8. In your bowl, mix squash, pasta sauce, pizza sauce, and seasoning.
9. Cut half of your pepperoni in small pieces and mix into your pasta, add in ½ cup of mozzarella.
10. Pour out into your casserole dish and pat down evenly.
11. Top with remaining cheese and pepperoni slices, finish with a little extra Italian seasoning.
12. Cover with foil and bake in the oven for 20 minutes, remove foil and continue baking for 15 more minutes.
13. Cut into 6 equal servings (about 7oz each).