PIZZA AND SPAGHETTI RECIPES

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SPAGHETTI SQUASH CRUST PIZZA - SKINNYTASTE



Spaghetti Squash Crust Pizza - Skinnytaste image

This plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!

Provided by Gina

Categories     Dinner    Lunch

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 8

2 packed cups cooked spaghetti squash (from a 2.2 lb spaghetti squash)
1 large egg
3/4 cup finely shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese (not grated)
1 teaspoon minced garlic
1 teaspoon dried oregano
1/3 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
  • Cut it open, remove the seeds and scrape the squash out with a fork.
  • Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
  • Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
  • In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.
  • Make 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.
  • Spray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.
  • Prepare the pizza:

Nutrition Facts : ServingSize 2 pizzas, Calories 303 kcal, CarbohydrateContent 18 g, ProteinContent 28 g, FatContent 17 g, SaturatedFatContent 8.5 g, CholesterolContent 139 mg, SodiumContent 855 mg, FiberContent 5.5 g, SugarContent 5.5 g

SPAGHETTI PIZZA PIE RECIPE | REE DRUMMOND | FOOD NETWORK



Spaghetti Pizza Pie Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 15

4 large eggs
1/2 cup grated Parmesan
1 teaspoon garlic powder 
1 teaspoon dried oregano 
1 teaspoon crushed red pepper flakes 
2 1/4 cups pizza sauce
Kosher salt and freshly ground black pepper 
1 1/2 cups grated mozzarella
8 ounces spaghetti, cooked and cooled 
1 tablespoon olive oil 
1 cup cooked, crumbled sausage 
5 thinly sliced green bell pepper rings 
1/4 cup sliced red onions 
1/4 cup sliced black olives 
Basil leaves or arugula, for garnish 

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
  • Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
  • Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
  • Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
  • Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.

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