Pizza Friday came early this week. That’s right, don’t wait until the end of the week – make healthier Pizza Spaghetti Squash tonight!
Spaghetti squash is roasted then fluffed and topped with your favorite pizza toppings, and then baked until hot and bubbly. That’s it! Couldn’t be simpler and everyone get’s their own individual “pizza”, aka half a spaghetti squash, which they can pile all their favorite pizza toppings onto. T hat means no more fighting over who gets what on which pizza half. You’ve been there.
In addition to being tasty and versatile, I like spaghetti squash because of how much VOLUME it produces. After roasting, the insides of the squash are fluffed producing a huge meal that doesn’t make you feel overly stuffed.
Start by washing then piercing a medium-sized spaghetti squash with a very sharp knife on top and then microwave for one minute. This just helps you cut the squash down the center before scooping out the seeds with a spoon.
Place the squash halves on a foil-lined baking sheet then brush or mist with extra virgin olive oil and season liberally with any seasonings you want – salt, pepper, garlic powder, oregano, Italian seasoning, etc. Remember, this produces a TON of food, so really lay the seasonings on there!
Roast at 400 degrees for 40 minutes – 1 hour (depending on the size of your spaghetti squash) or until the squash strands are easily shredded with a fork.
Pull your fork across the strands to shred, leaving 1/4″ squash around the edges to make sure the shell doesn’t collapse, but also because you don’t want to have all the fun. One of the best parts about eating spaghetti squash is scraping your fork across the squash flesh, watching the strands of spaghetti “magically” appear!
Top with 1/2 cup sauce plus all your favorite pizza toppings. The sky’s the limit!
Pop back into the 400 degree oven then bake for 8-10 minutes or until the cheese is melted. Transfer to plates, then dig in!
This less-guilt pizza spaghetti squash is so, so delicious. Make sure you’re using a really good pizza sauce too – try springing for a locally made jar, if possible. The canned stuff just doesn’t really do it for me, and you can really taste it in here.
This recipe is not only IGE-friendly but dude-friendly (per my husband) and kid-friendly, too. Like I said, scraping your fork across the roasted squash to magically produce strands of “spaghetti” is super fun for kids, and kids at heart. Enjoy!
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