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
Description
Pizza Spaghetti Squash is a fun, gluten-free twist on pizza!
Ingredients
- 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.
Directions
- 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!
Karla 03.17.2014
This is *right* up my alley, Kristin! I’m so excited to see your creativity bloom as you find what works for you on this new diet. I can’t wait to try this as a supreme vegetarian pizza!
I came across this recipe yesterday and it looks like a fun thing to try with those meatballs you mentioned above. Sweet potato subs!
http://www.healthfulpursuit.com/2014/02/paleo-meatball-sub-with-dry-garlic-rib-sauce/
Kristin 03.18.2014
Oh my gosh, Karla, this is so smart!! Love it! :)
Courtney @ http://www.harnessyourenergy.wordpress.com 03.17.2014
I am seriously kicking myself for not coming up with this idea! Brillant! I’ve been in a pizza mood the last few weeks & this is the perfect balance of delicious without overdoing it! Thanks for sharing!
heather 03.17.2014
My partner and I are both into lowering carbs right now and we eat cacio e pepe spaghetti squash regularly…WHY DID WE NEVER THINK OF PIZZA-STYLE?!? So innovative, great job!
lauren 03.17.2014
What a great idea!! The last spaghetti squash I bought was over 4lbs. I think that might serve 4. I’m hoping my husband will go for this. He likes spaghetti squash and meat sauce or marinara and meatballs.
I think zucchini noodles would be great with chicken and alfredo, you should try it out for us :)
If you haven’t tried it, tinkyada pasta is really good. They actually come in 1lb packages too, unlike other gf brands. My 8mo prefers it over wheat pasta, I think that says something!
ashley 03.17.2014
I goodness I love spaghetti squash and I am always searching for new ways to eat it…this will be made next week!
Aubry H 03.17.2014
Yum this looks awesome I’ve had a spaghetti squash sitting in my kitchen for a week now and was trying to not just make my go to spaghetti squash and meat sauce, I just made some homemade marinara sauce this morning so I will definitely be making this for dinner tonight! Thanks for the great recipe.
Jackie 03.17.2014
Omg. Yum. Heading to the store for ingredients now!
Graham @ Glazed & Confused 03.17.2014
Uh, yum! This looks so damn good!
Mimi 03.17.2014
This is wonderful! While I am not “gluten free” but probably should be…….I love this option!. I’m new to your blog & have so enjoyed it so far…….and I am an Iowa girl too!
Hannah @ CleanEatingVeggieGirl 03.17.2014
You are so punny…I love it! ;) But in all seriousness, this sounds fantastic! I’m gonna make a vegetarian version :)
Jackie 03.17.2014
YUM! I have been a big fan of spaghetti squash for a while now, mostly because I’m a “volume eater,” and also because it’s DELICIOUS. We will for sure be making this in our house soon!
Have you tried making “zucchini noodles” yet with a spiralizer? I’m dying to try it and I feel like this would be a perfect pasta-alternative for you!
While I don’t have Celiac disease (that I know of), I know many people who do. I’ve been a longtime blog reader and will FOR SURE be sharing your posts with these friends now. Thanks for sharing with us and I’m so glad to hear you’re feeling better now!
Jodi 03.17.2014
This looks soooo good! Question – do you roast your squash cut side up or down on the baking sheet? I’ve always done it cut-side down, — but looks like you might get more ‘char’ (aka YUM) cut side up?? Just curious!
Samantha @ The Faithful Runner 03.17.2014
I LOVE spaghetti squash. I have never thought of making it into pizza. Thank you so much for sharing. :)
Britt@MyOwnBalance 03.17.2014
I love spaghetti squash and the thought of making it into a pizza is awesome!
Elizabeth {Positively Healthy} 03.17.2014
I am always looking for new spaghetti squash recipes! I can’t wait to your recipe out!
Kari 03.17.2014
Yum! This summer try growing spaghetti squash – they last forever in a cool, dark place. There is nothing like eating something from your garden during our long, long midwestern winters.
Kara Hoerr @ RD in the Midwest 03.17.2014
I love this fresh, new idea on how to use spaghetti squash! I always just use it as actual “spaghetti” and meat sauce, but making it into pizza is a great and *simple* idea! Love it!
Lori H 03.17.2014
What a timely post for me – I currently have 3 spaghetti squash, compliments of my co-op. I can’t wait to give this a try – hopefully my teens will like it, too.
Easy, Healty and Yummy 03.17.2014
Great idea. I have to try it.. I will change salami to mushrooms for my version I think :) (I don’t like salami)
Kristin 03.17.2014
It’s actually pepperoni (though I love salami!) But your right – you can use whatever pizza toppings you like! :)
Chicago Jogger 03.17.2014
Yum! I have been eating spaghetti squash quite a bit recently too. Definitely adding this to our menu for next week, I never thought to make pizza with it!