If you are a lover of pizza – but not of gluten or grain, then you’ve just hit the jackpot.
1 medium-large spaghetti squash
1 large egg
1/2 cup mozzarella cheese, shredded
1/8 cup parmesan cheese, grated
1/2 tsp garlic powder
1/2 tsp dried minced onion (or 1/4 tsp onion powder)
1/2 tsp Italian seasoning (or dried oregano/basil)
1/4 tsp salt
1/4 tsp pepper
1. Preheat over to 425, line a baking pan with parchment paper or tin foil and spray with cooking spray.
2. Prepare the spaghetti squash: pierce the squash with a knife to release steam when cooking. You can either microwave the squash for 5-10 minutes until soft, or bake the squash at 350 in the oven for 30-45 minutes. Cut the squash in half, and discard the seeds. Use a fork to gently scrape the “spaghetti” strands into the center of each half of the squash, and set aside.
3. Measure out 3 cups (packed) spaghetti squash, and place it into a clean kitchen towel, or several layers of paper towels. Squeeze out as much moisture as possible. (Don’t be surprised if a lot of water comes out! I recommend using a kitchen towel so you can really squeeze it out good. The more moisture you remove, the more crisp your crust will get!)
4. In a medium mixing bowl, combine the squash, egg, mozzarella cheese, parmesan cheese, and seasonings.
5. Pour spaghetti squash mixture onto prepared pan and form into a pizza. (Mine came out to be about 8 inches across, and about 1/4 inch thick).
6. Bake for 25 minutes. Remove from oven. Add sauce and desired toppings and bake an additional 5-10 minutes, or until cheese melts to your liking!
7. Remove from the oven and cut into slices. Enjoy!
Calories per serving: 95 | Fat: 5 g | Carbs: 9 g | Fiber: 2 g | Sugar: 3 g | Protein: 7 g
Photo & recipe credit to DashingDish.com