I love to cook. Problem is I don’t usually have time to do it. I have vowed to try and make time, even if it’s just once a week, to cook something new. Yesterday I decided to try spaghetti squash pizza. I found the original recipe idea here. I love pizza, but it just has so many carbs. I figured any way to make it a little healthier was worth a try.
So the first thing you need to start with is your spaghetti squash. You need a bout 4 cups in the end so either a large one or two small ones will do.
Poke holes in the shell and microwave it for about 5 minutes. This will make it softer to cut. In all honesty I didn’t know this until AFTER I hacked it up with a knife. You are going to want to cut it in half and then in half again.
Now you need to scoop out all the seeds (guts) with a spoon. Once they are all clean you want to preheat the oven to 400 and fill a tin with a little bit of water. Place the squash soft side down into the water and bake in the oven for 30-40 minutes.
While your squash is baking you can start putting together the other crust ingredients. In a large bowl add the cheese (3/4 cup), egg, egg whites, garlic and spices.
Once the squash is done baking, carefully remove it from the oven. You can either wait for it to cool or I use an oven mitt. Hold the squash and scrape out the insides with a fork.
Put all the squash into a strainer as you scrape it out. Once you are down with all the squash make sure to strain it or dry it out.
Now you can add the squash to the rest of the crust ingredients. Make sure to mix it well.
Now on either a round baking pan or a cookie sheet spread a piece of parchment paper. Don’t forget the parchment paper! It makes it much easier later. Spread the crust out over the parchment paper and pat down to make a layer of crust.
Bake the crust at 400 degrees to 12-15 minutes, or until the crust appears dry. While the crust is baking cut up mushrooms and onions and sauté them until cooked.
Once the crust is dry and cooked remove from the oven and spread the pizza sauce over the whole thing.
Now this is where this pizza can become anything you want…the toppings! I decided to use mushrooms, onions, baby spinach, chicken and parmesan cheese. Then I sprinkled the remaining 1/4 cup of mozzarella cheese over that.
Pop it back in the oven on 400 degrees for another 10-15 minutes or until the cheese is bubbly and browned.
And voila! A delicious pizza made with spaghetti squash! Let it cool a few minutes then slide the parchment paper off the pan and slice it up.
It was so good I gobbled it up. I always eat pizza with a fork and knife and this definitely is a little softer than normal pizza so I recommend a fork and knife. I split the pizza into 3 servings (since there are only 3 of us) but they were pretty large servings so it definitely can feed 4 people. I cannot wait to try this crust with all different kinds of toppings!
Spaghetti Squash Mushroom Chicken Pizza
4 cups cooked spaghetti squash (2 small)
1 cup shredded reduced fat mozzarella cheese
2 egg whites
2 cloves garlic, minced
1 tsp. oregano, dried
1 tsp. parsley, dried
salt & pepper
1 cup mushrooms, chopped
1/4 red onion, diced
1 cup pizza/pasta sauce
1 cup fresh baby spinach
1/4 cup grated Parmesan cheese
8 oz. Rotisserie Chicken
Preheat oven to 400. Line pizza pan with parchment paper (DO NOT skip the parchment paper!!)
Poke holes in spaghetti squash shell and microwave 5 minutes. Remove and cut in half, then in half again. Remove insides. Place in baking tin with a little water and bake at 400 for 30-40 minutes. Remove and let cool. With a fork scrape out spaghetti squash. Press your spaghetti squash in a strainer to get out any excess moisture (or use cheesecloth).
In a large bowl, combine spaghetti squash, 3/4 cup mozzarella cheese, egg & egg whites, garlic, and spices. Mix together until well combined. Let sit for a few minutes – if you notice a lot of liquid gathering in the bottom of the bowl then drain it off.
Press the squash mixture evenly into the prepared pizza pan.
Bake at 400 for 12 – 15 minutes, until crust appears dry.
While the crust is baking – sauté the mushrooms and onions in a fry pan until mushrooms are soft and onions are translucent. Remove from heat.
Remove pizza crust from oven. Spread the pizza sauce over the crust. Spread your onions, mushrooms, spinach and chicken over the sauce. Top with the Parmesan cheese and remaining 1/4 cup mozzarella cheese.
Return to 400 degree oven and bake another 10 – 15 minutes or so – until cheese is bubbly and edges of crust are browned.
Let sit for about 5 minutes before cutting. You can use the parchment paper to slide it off the pan to make it easier to cut.
Calories: 328 | Carbs: 21 | Fat: 7 | Protein: 39