Spaghetti Squash Pizza: A Low-Carb Marvel for Your Pressure Cooker & Air Fryer

Craving pizza but looking for a healthier, low-carb alternative? Look no further! This incredible spaghetti squash pizza recipe delivers all the flavor and satisfaction of your favorite pizza, transformed into a nutritious, gluten-free, and delightfully “noodly” dinner. Utilizing the magic of your pressure cooker for perfectly tender squash and your air fryer for that irresistible crispy, cheesy topping, this meal is a true game-changer for busy weeknights.

Our culinary adventures with multi-cooker devices, especially the versatile Ninja Foodi, have led us to many delightful discoveries. This spaghetti squash pizza, however, truly amazed our entire family! If you’ve never experienced the deliciousness of spaghetti squash as a noodle substitute, you’re in for a treat. This recipe takes that concept to a whole new level, packing immense flavor into a dish that cooks up in about 15 minutes of active time.

The secret to perfectly tender spaghetti squash lies in the pressure cooker. This method gently steams the squash, yielding soft, strand-like “noodles” that mimic traditional pasta beautifully. For those who prefer a different approach or want to utilize their air fryer from start to finish, we also have detailed air fryer spaghetti squash instructions that you can follow.

We’ve found that cooking a wide array of vegetables in the Ninja Foodi, from common broccoli to unique options like air fryer acorn squash, consistently produces superior results compared to other cooking methods. The combination of pressure cooking for tenderness and air crisping for a golden finish, as demonstrated in this recipe, creates an ideal balance of textures and flavors. Whether you use both functions or just one, you’re set for a fantastic meal.

Essential Ingredients for Your Spaghetti Squash Pizza

Crafting this healthy and delicious spaghetti squash pizza requires just a handful of simple ingredients. Here’s what you’ll need to get started on your low-carb pizza journey:

1. Spaghetti Squash: The star of our dish, sliced in half lengthwise.
2. Pizza Sauce or Marinara: A jar of your favorite spaghetti sauce, a rich tomato sauce with Italian seasoning, or a dedicated pizza sauce. Freshly diced basil can elevate the flavor.
3. Cheese Blend: We recommend a generous mix of shredded mozzarella and cheddar cheese for ultimate meltiness and flavor. A sprinkle of Parmesan cheese adds a sharp, salty kick.
4. Favorite Toppings: Classic pepperoni is a go-to, but feel free to customize with other beloved toppings like sliced olives, mushrooms, or colorful bell peppers.
5. Seasoning: Salt and freshly ground black pepper to taste. For a touch of heat, add a pinch of red pepper flakes.
6. Water: About a cup for the pressure cooking process to create the necessary steam.

Our love affair with spaghetti squash began with a cheesy Ninja Foodi spaghetti recipe, which instantly became a family favorite. Building on that success, we then perfected how to cook spaghetti squash quickly in a pressure cooker. This pizza recipe is the culmination of those delicious experiments, bringing all the best elements together into one spectacular meal!

Previously, when making spaghetti squash pasta, we had to transfer it to the oven to melt the cheese and brown the toppings. However, with the advent of multi-cookers that combine pressure cooking and air frying functionalities, the entire process has become a true game-changer! Now, you can achieve a truly one-pot meal experience.

My kids, surprisingly, devoured this vegetable-packed dish without even realizing they weren’t eating traditional pasta. The texture is so remarkably similar to spaghetti noodles, combined with rich pizza flavors, that it truly satisfies. This dish is not only delicious but also incredibly efficient, making it perfect for busy lifestyles.

The foundational step in this recipe is preparing the spaghetti squash noodles. With a pressure cooker, this takes a mere 8 minutes! While a full printable recipe is provided below, here’s a quick overview of how to cook spaghetti squash perfectly every time.

Mastering Spaghetti Squash: The Pressure Cooker Method

The pressure cooker is your best friend for achieving perfectly tender spaghetti squash with minimal effort. Here’s a detailed breakdown:

• Preparation: Begin by carefully slicing your spaghetti squash in half lengthwise. A sharp, sturdy knife is essential for this step. Once cut, use a spoon to scoop out and discard all the inner seeds and stringy bits, leaving a clean cavity.
• Setup: Pour 1.5 cups of water into the inner pot of your pressure cooker. Place a trivet (often included with your cooker) at the bottom of the pot. This keeps the squash elevated above the water, ensuring it steams rather than boils.
• Cooking: Carefully place both squash halves onto the trivet, with the cut sides facing up. Secure the pressure cooker lid and set the steam release valve to the sealing position.
• Pressure Cook: Set your pressure cooker to high pressure for 8 minutes. This short cooking time is sufficient for tenderizing the squash without making it mushy.
• Quick Release: Once the cooking cycle is complete, perform a quick release of the pressure. This involves carefully moving the steam release valve to the venting position, allowing the steam to escape rapidly.
• Cooling: Once all the pressure has been released and the float valve drops, carefully open the lid. Using tongs or oven mitts, remove the hot squash halves from the pot and place them on a cutting board to cool slightly. They will be very hot!

Crafting Your Low-Carb Spaghetti Squash Pizza

Once your spaghetti squash is perfectly cooked, the fun of assembling your healthy pizza begins. Here’s a step-by-step guide to creating this delicious low-carb meal:

Step 1: Prepare the Squash “Noodles”

After your squash has cooled enough to handle safely (we recommend using a dishtowel for protection, as it retains heat for a while), grab a fork. Gently scrape the interior of each squash half. As you scrape, beautiful, pasta-like strands will emerge. Collect these “noodles” in a large mixing bowl. Be sure to leave the outer shell of the squash intact, as these will serve as your convenient individual pizza “bowls.” This process is similar to how we prepare pressure cooker pumpkin.

Step 2: Drain Excess Liquid

Spaghetti squash can release a fair amount of water, which can make your pizza soggy if not addressed. Once all the “pasta” is scraped into the bowl, you’ll likely see some liquid accumulate at the bottom. Tilt the bowl and carefully drain this liquid. Removing excess water ensures your pizza sauce remains concentrated and flavorful, and your “noodles” maintain a pleasant texture.

Step 3: Combine with Sauce and Cheese

Now, it’s time to build the flavor base. Add your chosen spaghetti or pizza sauce to the bowl with the drained spaghetti squash noodles. Next, incorporate about half of your shredded cheese blend. Gently stir everything together until the squash strands are evenly coated with sauce and cheese. This creates the foundational “crust” and flavor for your pizza.

Step 4: Assemble and Top Your Pizzas

Retrieve the empty spaghetti squash halves. Place them back onto the trivet in your pressure cooker’s inner pot, cut-side facing up. Use your fork to scoop the spaghetti squash mixture from the bowl and fill each squash cavity. The fork also helps in leaving any remaining excess liquid behind. Then, sprinkle the remaining cheese over the top of each filled squash half. Arrange your favorite toppings – pepperoni, sliced olives, mushrooms, or bell peppers – on top of the cheese. You can omit the pepperoni for a delicious meatless option.

Step 5: Air Fry to Perfection

Close the air crisp lid on your Ninja Foodi (or similar multi-cooker). Set the air crisp function to 400°F (200°C) and cook for 8 minutes. Keep an eye on it during the last few minutes; you’re looking for the cheese to be beautifully melted, bubbly, and lightly browned on top, with the pepperoni crisping nicely. This final step transforms your creation into a magnificent air fryer dinner recipe.

Pro Tip for Texture: The way you scrape the spaghetti squash can significantly impact its texture. If you prefer a firmer “al dente” noodle, apply more pressure with your fork when scraping. For super soft, tender strands that closely resemble traditional pasta, use very light pressure and only scrape the sections that easily come away from the skin. Experiment to find your perfect consistency!

While the exact amount of cheese is always a matter of personal preference, the quantities provided in the recipe below worked perfectly for us. Once you fall in love with this recipe, you’ll surely want to explore more delicious and easy multi-cooker meals. Here are a few other fantastic recipes to try:

1. Our savory Ninja Foodi taco pasta recipe is another family favorite.
2. Explore a variety of healthy options with our 8 different Ninja Foodi cabbage recipes.
3. For a delightful vegetarian side or meal, air fryer corn pairs wonderfully with this pizza.
4. If you’re curious about traditional methods, we also provide directions on how to roast spaghetti squash whole in the oven.

If you own an Instant Pot, you can follow the same pressure cooking method for the squash. However, to achieve that golden, melted cheese topping, you’ll need to transfer the filled squash halves to an oven broiler for a few minutes. We wouldn’t recommend using the slow cooker function for this particular dish; instead, you would need to follow our dedicated directions for slow cooker spaghetti squash or our oven instructions. The pressure cooker and air fryer combo, however, remains the fastest and most efficient way to prepare this incredible low-carb pizza.

Spaghetti Squash Pizza Recipe

By Justine

Spaghetti squash pizza pasta is a low-carb dinner you can make in your pressure cooker and air fryer. Just like spaghetti noodles but healthier.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Servings: 4

Equipment

• 1 pressure cooker (e.g., Ninja Foodi, Instant Pot)
• 1 air fryer (or oven/microwave to melt cheese)

Ingredients

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 1.5 cups water (for pressure cooking)
• 1 cup pizza or marinara sauce
• 1.5 cups shredded cheese (a mix of mozzarella and parmesan is recommended)
• 12 slices pepperoni (or other desired toppings like sliced olives, mushrooms, bell peppers)
• Salt and pepper to taste
• Optional: Red pepper flakes for a spicy kick

Instructions

1. Cut spaghetti squash in half lengthwise and remove inner seeds so the inside cavity is clean.
2. To cook spaghetti squash in a pressure cooker: Pour 1.5 cups of water into your Ninja Foodi or pressure cooker and place a trivet at the bottom.
3. Set both halves of your squash inside with cut ends facing up.
4. Put on the pressure cooker lid and close the steam valve. Set to high pressure for 8 minutes. Then do a quick release.
5. Drain any water from inside the cavity of the squash halves and carefully remove them from the pot. Place on a cutting board to cool; they will be hot!
6. Allow to cool for at least 15 minutes, or until cool enough to handle with a hand towel without burning yourself.
7. To prepare pizza spaghetti squash: Using a fork, gently scrape the “noodles” out of each half and into a bowl. Make sure to leave the outsides of the squash intact so you can use them as “bowls.”
8. Drain any excess water from the bowl with the “noodles” in it.
9. Add your pizza or marinara sauce and 1 cup of the shredded cheese to the spaghetti squash “noodles.” Gently stir so everything is nicely coated.
10. Drain any remaining water from the inner pot of your pressure cooker and put the trivet back in. Place the empty squash halves on the trivet, with the empty side facing up.
11. Use a fork to fill the squash cavities with the spaghetti squash mixture from the bowl (the fork helps to leave behind any excess liquid).
12. Sprinkle the remaining 1/2 cup of cheese on top, followed by the pepperoni slices (or other desired toppings).
13. Close the air crisp lid and set to 400°F (200°C) for 8 minutes, or until the cheese is melted, bubbly, and browned on top.
14. Carefully take out and enjoy immediately for the best results.

Nutrition (Approximate per serving)

• Serving: 3 oz
• Calories: 284 kcal
• Carbohydrates: 19g
• Protein: 14g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 51mg
• Sodium: 419mg
• Potassium: 348mg
• Fiber: 4g
• Sugar: 8g
• Vitamin A: 745 IU
• Vitamin C: 5.6mg
• Calcium: 370mg
• Iron: 1.2mg

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info

• Course: Entree, Main Course
• Cuisine: American

Why You’ll Love This Healthy Pizza Alternative

This spaghetti squash pizza isn’t just a recipe; it’s a lifestyle upgrade! It offers a fantastic way to enjoy the comforting flavors of pizza without the carb overload. Whether you’re following a keto diet, looking for gluten-free options, or simply aiming to incorporate more vegetables into your family’s meals, this dish ticks all the boxes. The natural sweetness of the squash beautifully complements the savory sauce and rich cheese, creating a balanced and incredibly satisfying meal.

Moreover, the speed and ease of preparation are unparalleled. Using a multi-cooker streamlines the entire process, minimizing cleanup and maximizing your time. Imagine a delicious, healthy dinner on the table in under 30 minutes – this recipe makes it a reality. It’s perfect for busy parents, health-conscious individuals, or anyone seeking a quick yet gourmet-feeling meal.

Tips for Success & Variations

• Don’t Overcook the Squash: While tender is good, mushy is not. The 8-minute pressure cooking time is generally perfect for most medium-sized spaghetti squashes. Adjust slightly for very large or very small squash.
• Spice it Up: Add a pinch of red pepper flakes to your sauce mixture for a fiery kick, or try some hot Italian sausage crumbles for extra flavor and protein.
• Vegetarian Options: Beyond omitting pepperoni, consider adding a medley of roasted vegetables like zucchini, bell peppers, onions, or even spinach for a nutrient-packed vegetarian delight.
• Cheese Varieties: While mozzarella and Parmesan are classic, experiment with other cheeses like provolone, fontina, or a smoked gouda for unique flavor profiles.
• Make Ahead: You can pressure cook the spaghetti squash ahead of time and store the “noodles” in the fridge for 2-3 days. When ready to eat, simply mix with sauce and cheese, assemble, and air fry.

Serving Suggestions

This spaghetti squash pizza is a complete meal on its own, but it pairs wonderfully with a fresh, crisp side salad tossed with a light vinaigrette. A simple green salad provides a refreshing counterpoint to the rich, cheesy flavors of the pizza. You could also serve it alongside some steamed broccoli or green beans for an extra boost of vegetables.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the air fryer is your best friend! Place the individual squash halves back into the air fryer basket and cook at 350°F (175°C) for 5-7 minutes, or until heated through and the cheese is bubbly again. This method helps maintain the crispiness of the toppings. You can also microwave them, but the texture won’t be as good.