How To Make Spaghetti Squash Pizza Boats
Looking for a way to sneak veggies to your diet? This spaghetti squash pizza boats lets you enjoy your favorite dish without the extra calories.
Preheat oven to 400°F. Line a baking sheet with aluminum foil, then mist with cooking spray. Set aside.
Using a sharp knife, very carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out and discard the seeds and stringy pulp in the center of the squash.
Brush the flesh of the squash evenly with olive oil, sprinkle with salt and pepper, and place the squash halves cut-side-down on the prepared baking sheet.
Bake for 30 to 35 minutes, or until the inside of the squash is cooked through and shreds easily with a fork. (Larger squash halves will take longer to bake.) Remove from oven, and let the squash cool for a few minutes.
Using a fork, shred the inside of the squash until all of the flesh is spaghetti-like.
Add 1/2 cup pizza sauce and 1/4 cup shredded cheese to each squash half, and gently give it a toss until all of the spaghetti-ed squash is evenly coated with the sauce.
Sprinkle a few pizza toppings on top of the sauce on each squash half, followed by about 1/4 cup mozzarella cheese, plus a few more pizza toppings as desired.
Turn the oven to broil. Place the baking sheet with the spaghetti squash pizzas in the oven and broil for 4 to 6 minutes, keeping a close eye on the pizzas so that they do not burn, until the cheese is melted and starts to turn a little bit golden.
Remove from the oven, and serve immediately.
For pizza toppings, you can use pepperoni, diced green peppers, thinly-sliced red onions, and crushed red pepper flakes. Microwave the squash for 2 to 3 minutes before cutting to soften it up.
- Calories: 580.26kcal
- Fat: 39.91g
- Saturated Fat: 21.76g
- Monounsaturated Fat: 13.83g
- Polyunsaturated Fat: 2.09g
- Carbohydrates: 25.37g
- Fiber: 5.10g
- Sugar: 10.26g
- Protein: 31.91g
- Cholesterol: 115.64mg
- Sodium: 1387.15mg
- Calcium: 855.50mg
- Potassium: 723.41mg
- Iron: 2.01mg
- Vitamin A: 265.40µg
- Vitamin C: 17.42mg
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