This cheesy low carb pizza casserole is loaded with veggies but I promise your family won't even notice. Packed with gooey cheese and full of pizza flavor, this pizza casserole is bound to be new family favorite.
Roast (or microwave) the spaghetti squash until fully cooked, then cool.
Cut squash into rounds before gently removing the flesh of spaghetti squash. This ensures that you get the longest stands.
Preheat oven to 400.
Heat a large pan to medium-high and brown the sausage. If the sausage is in casing, remove from casing before cooking. Once browned, remove the meat from the pan with a slotted spoon and set aside. Remove all but 2 tablespoons of fat from the pan.
Cook onion and any raw toppings if using in fat until soft. Add in garlic and saute until fragrant.
Add in the cooked sausage and tomato sauce, stirring before adding the squash and pizza sauce and gently folding together. Remove from heat.
In a large bowl, whisk eggs, tomato paste, and Parmesan cheese very well. Grate half of the mozzarella cheese and cube the other half to about .5 inch cubes. Stir together squash mixture, egg mixture, and cubed cheese.
Pour mixture into a 13x9 pan, nonstick or sprayed with non-stick spray. Top with grated cheese and bake 20 minutes or until bubbly. Allow to rest for 5-10 minutes before serving.
-Add in your favorite pizza toppings. Here I used bell peppers, but and vegetable/meat combos would be great!
-This freezes really well. Either freeze the entire tray before baking, or freeze in individual servings (leftovers) after you bake.