You guys. Thank you so much for your kind and supportive words regarding my post last Friday. I can’t tell you how nervous I was to write it and, with the exception of a few, it seems like a lot of people are excited for what’s to come. Which, again, should really be more of the same. I’m still answering emails and comments so if you haven’t heard from me, I’m gettin’ there. You are truly fantastic and, like I said, THANKS!
In other news, pizza Friday came early this week. That’s right, don’t wait until the end of the week – make healthier Pizza Spaghetti Squash tonight!
I didn’t plan on sharing such a hippie-dippie recipe so soon after announcing I have Celiac Disease (nor did I plan on sharing a SUPER hippie-dippie recipe the day of, but, well, that’s the way the cookie crumbled…bahahaha. Ahem. By the way, have you tried those cookies yet? I forgot to mention that the dough might be better than the baked cookie!) Anyway, I’ve been busting at the seams to share this simple yet crazy-tasty recipe with you for a couple of weeks and couldn’t wait even a few more days to do so.
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. That means no more fighting over who gets what on which pizza half. You’ve been there.
Ben and I have been eating spaghetti squash like crazy recently. We usually like it roasted and topped with pesto or marinara sauce with either quinoa meatballs or sneaky meatballs, but pizza spaghetti squash is for sure my new favorite. I’ve eaten it twice for lunch and once for dinner in the past two weeks!
In addition to being tasty and versatile, we also like spaghetti squash because of how much VOLUME it produces. After roasting, the insides of the squash are fluffed producing a huge meal leaving you “sushi stuffed.” You know, when you’re so full you can’t eat another bite but it’s like the healthy full you get from eating something light like sushi, and this pizza spaghetti squash. Not an, omg I just ate an entire pizza, full. Like I said, you’ve been there!
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. Make sure you’re using a very sharp knife, by the way. Spaghetti squash is a pretty hard squash.
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 (locals you’ve GOT to use Ginos pizza sauce,) then 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!
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Pizza Spaghetti Squash
Pizza Spaghetti Squash is a fun, gluten-free twist on pizza!
- 1 medium-sized spaghetti squash
- extra virgin olive oil
- salt and pepper or whatever seasonings you like
- 1 cup pizza sauce (locals - I love Ginos)
- shredded mozzarella cheese
- Pizza toppings: pepperoni, black olives, ham, sausage, peppers, etc.
- Preheat oven to 400 degrees then line a baking sheet with foil. Pierce spaghetti squash once with a sharp knife then microwave on a plate for 1 minute. Cut in half with the same very sharp knife then scrape seeds out with a spoon and place cut side up on the prepared baking sheet. Mist or brush with extra virgin olive oil then season generously with salt and pepper (or whatever seasoning blend you want.) Bake for 40 minutes to an hour, or until the flesh shreds easily. Shred, leaving 1/4" squash around the sides of the peel so it doesn't collapse
- Top each half with 1/2 cup pizza sauce, shredded mozzarella cheese, and pizza toppings then return to oven and bake for 8-10 minutes or until cheese is melted.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This less-guilt pizza spaghetti squash is so, so legit. 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 Ben,) 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!