I saw this spaghetti squash pizza idea and decided to give it a try for myself. I had to tweak the recipe a little for it to work for me, but I wanted to share it because it’s truly delicious! My Hubby said he preferred it to a regular pizza crust. I’m not sure I completely agree, I love my carbs but it was really, really good and super healthy.
Spaghetti Squash Pizza
1 spaghetti squash
1 cup Pecorino Romano cheese
1/4 lb thinly sliced mozzarella cheese
1 tsp oregano
1 tsp garlic salt
1/2 cup marinara
1/4 tsp red pepper flakes
1 tbs olive oil
Heat oven to 400°F. With a knife, poke the spaghetti squash 4 to 5 times making areas for the squash to vent while it’s cooking. In an oven safe dish, cook the squash for 1 hour. Remove from the oven and cool until you can handle it.
Heat oven to 475°F. Cut the squash in half, scoop out the seeds and discard. Remove the spaghetti squash and place in a clean dishtowel and squeeze out as much water as you can. Mix the eggs with the 1/2 cup Pecorino Romano cheese, 1/2 tsp oregano, garlic salt and red pepper flakes. Add in the spaghetti squash and combine well. On a well greased sheet pan form the mixture into a round, flat disk about 12 inches in diameter. Bake for 20 to 25 minutes. The time it takes to cook will depend on how much of the water you squeezed out of the squash.
Remove from the oven and top with marinara sauce, mozzarella cheese, more Pecorino Romano, oregano and any other toppings you like. Return to the oven and cook an additional 10 to 15 minutes and serve. Delicious!