SPAGHETTI SQUASH SAUSAGE 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 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

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