Spaghetti Squash Pizza
I got this beautiful (and very large) spaghetti squash from my friend’s garden (thanks Liz!). I love spaghetti squash because it is delicious and it is very versatile. Typically you can use it in place of spaghetti in recipes but I wanted to get creative. This recipe I modified was from a recipe on Pinterest (Shared Appetite). I have to admit that this did take a while, so if you are going to make this dish, you need to allot some time for it (and I suggest you make it because it was awesome!).
Spaghetti squash is full of amazing vitamins and minerals. There are vitamins A, B-6, folate, riboflavin, and manganese. 1 cup of spaghetti squash contains nearly 10% of your daily intake needed for vitamin C. That is why I try to eat more spaghetti squash during cold and flu season. Any way to naturally increase my vitamin C levels has been extremely beneficial. When you are suffering from Celiac Disease, your body is often consumed with trying to fight your own body that it often cannot keep up with protecting our body’s defense against illnesses. Personally, my immune system has been compromised as part of my complications with Celiacs. Even though I am on tons of supplements including vitamin C, when you eat spaghetti squash, it contains a unique composition of chemicals that work together so you absorb the vitamins more efficiently.
What You Need:
Large Spaghetti Squash
Herbed Olive Oil
Salt and Pepper
½ cup Mozzarella Cheese
¼ cup Parmesan Cheese
1 Tablespoon Gluten Free All Purpose Flour
What To Do:
Cut the spaghetti squash in half and take out the seeds/insides. Rub the inside with 1 tsp herbed olive oil. Generously salt and pepper the squash. I like to use an Italian grinder spice which I just sprinkled on top.
Cook at 425 for 60 or so minutes. You know it is done when you can take a fork and scrape the inside which turns into “spaghetti”.
Let the squash cool. When it has cooled down, scrape the insides and put in a bowl. You want to take paper towels and try to get out as much of the moisture as possible. The drier the spaghetti squash is, the crispier your crust will get. After going through the squash, I layered the squash on some paper towels and put a heavy pan on top to try to get out more moisture.
In a bowl, combine 3 ½ cups of spaghetti squash, the mozzarella cheese, parmesan cheese, and the flour. Mix together and add one beaten egg. On a parchment lined baking sheet (or pizza pan), spread the mixture into a thin crust. Sprinkle some more salt, pepper, and Italian seasonings on top.
Cook at 400 degrees for 20 minutes. Then flip (I had a second piece of parchment paper ready and flipped onto that and put the new one on the pan). Cook for another 10 minutes and then turn the oven up to 450. Cook for another 5 to 10 minutes (depends on how crispy you want the crust).
Turn the oven back down to 350 and add your desired pizza toppings to your crust. I used homemade tomato sauce (check under Sunday Dinner recipes), mozzarella cheese, spinach, and shaved parmesan cheese. Cook for another 10 to 15 minutes or until the cheese is nice and bubbly.