Spaghetti Squash Pizza

One of my favorite ways to prepare Spaghetti Squash is in pizza! I am a thin crust pizza gal, so I love that I can make a nice thin crunchy crust! I also like that I am slipping vegetables in when most people expect carbohydrates. Okay, here is the recipe.

2 Cups Spaghetti Squash
2 oz. shredded mozzarella
1 egg white
1 Tbsp. Italian Seasoning
Olive Oil
Garlic

Toppings:
Assorted Chopped Veggies
12 oz. Turkey Breast Sausage
1 Tbsp. Italian Seasoning (Optional)
4 oz. Mozzarella

I start by pressing out the moisture in the spaghetti squash. I layer paper towels or dish towels and press as much water out of the squash as possible. Next I mix the egg white with the mozzarella and Italian Seasoning. I always feel a little defeated when I mix my moist egg with my now slightly dry squash, it just seems to completely counter everything I just did! Haha, oh well. Now I spray my pan with cooking spray and press in my squash mixture. This gets squashed in VERY thin. Brush olive oil on the crust and sprinkle with fresh garlic. Next I put the pan in a pre-heated oven at 400 degrees for about 5 minutes or until slightly brown on the edges (just slightly).

As soon as my pizza crust comes out, I am topping it. I love a variety of vegetables like mushrooms, spinach (sometimes pre-tossed with a little olive oil so it doesn't get dry and crunchy), bell pepper, green onion, or tomato. I also use turkey sausage. I make my own turkey sausage in advance, but you could use any sort of sausage, pepperoni, chicken, etc. Finally, I top my pizza with mozzarella. I love having cheese on top of all my other ingredients because it keeps everything slightly more moist. If I order pizza, I even try to remember to ask for the meat under the cheese! I top my pizza and throw it in the oven for another 5-10 minutes. It really depends on what toppings and how many toppings you have on your spaghetti squash pizza. Once my cheese is melted and bubbly, I pull the pizza out. Generally, I make my pizza into four servings. Which brings this recipe in at under 300 calories! It's tasty pizza with a healthy spin!

Preparing for the Spaghetti Squash Trilogy

I am in love with spaghetti squash! I was a little intimidated by this vegetable in the beginning, but now it's nearly a staple on our menu. I always choose a bright yellow squash without scuff marks if possible. Our grocery store only carries a small number at a time, so if they are in stock I often buy two. Once prepared, this squash can be used in various recipes or frozen. I usually start by washing the squash and removing any stickers or adhesive residue from stickers. I then cut the squash in half lengthwise. This can be the most difficult part of the process. I have read that this process can be made easier by putting the squash in the microwave for a couple of minutes. I usually just use my brute strength or ask the husband for help.

Once I get the squash cut, I use a large serving spoon to scoop out the seeds and guts. Originally, I was worried that I was scooping out the noodles, so I left the slimy guts inside. I quickly learned this was not accurate. Grab those guts and seeds!

Next I pour about a half inch of water into a baking dish. I then set my spaghetti squash cut side down. I preheat the oven to 375 degrees and bake my squash for 40 minutes. Once the squash comes out, I take a fork and pull out the "spaghetti". You might be pleasantly surprised with how much comes out of the squash. When I am done, there is just a thin shell left. From here the possibilities are endless! I will post three easy recipes very soon! This squash is wonderful with just about any seasoning or in place of spaghetti noodles. Oh and a serving is definitely under 300 calories!