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Mamma Mia!

Last week we shared with you a few coffee and tea recipes to spruce up your mornings. This week, we have a recipe to help you end your day on a satisfying note as well. After A LOT of searching and A LOT of trials, we have for you the ultimate spaghetti squash pizza crust recipe, ready for your toppings and personal touches!

photo credit: shutterbean de seeding

Spaghetti squash is a vegetable powerhouse, packed with over 15 vitamins and minerals. This is a bragging right the traditional flour pizza crust cannot claim. On the outside, spaghetti squash appears to be a large, oblong squash, but on the inside, it is much different from other squash varieties. The flesh of spaghetti squash forms ribbon-like strands, much resembling pasta noodles, when scraped from the outer shell.

Preparing the squash can take many forms, and we will review them in this post. After preparation, the squash can then be combined with binding and seasoning ingredients and formed into a delicious base for your favorite pizza combinations.

Let’s dive in! This recipe yields 4 servings.

INGREDIENTS

1 medium spaghetti squash (should yield 2 cups of flesh)

1/4 cup grated parmesan cheese

1 egg, beaten

2 Tablespoons coconut flour (can sub other flours as you have on hand)

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon crushed red pepper (if you like a little heat)

INSTRUCTIONS

photo credit: George Grinsted Toppings
  1. Prepare the spaghetti squash using one of the methods below.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Place the flesh of the cooked and cooled spaghetti squash in a kitchen towel and wring it out or place in a colander and press out the excess moisture. The towel method is by far the better method and will yield a crispier pizza crust.
  4. Place the remaining ingredients in a large bowl and stir to combine. The result will be a pasty mixture.
  5. Add the squash to the mixture. Stir to combine.
  6. Prepare a sheet pan or pizza stone with parchment paper. Alternatively, you can use a well-greased pan, but the parchment paper works wonders!
  7. Scoop the crust mixture onto the prepared pan. Press the mixture out into desired crust shape and to a thickness of 1/4-1/3 inch.
  8. Bake for 25-30 minutes, or until the crust is golden brown.
  9. Top with your favorite sauce and toppings, and bake for an additional 5-8 minutes.
  10. Mamma mia, you have a pizza!

SPAGHETTI SQUASH PREPARATION

  1. Microwave– Cut the squash in half lengthwise. This will take some strength. One tip is to place the entire squash into the microwave for 2 minutes to soften the shell prior to cutting. Once sliced in half, scoop the center portion of the squash (the seedy portion) out with a spoon. Next, place the squash halves facedown in a microwave-safe dish with 1/2 water in the base of the dish. Cook on high for 15 minutes. The squash should be soft to the touch. If it is not, cook for an additional 2 minutes as needed until the squash is fully cooked. Allow the squash to cool for at least 10 minutes. Next, use a fork to scrap out the flesh of the squash. This should be easy to do, and if it is not, you have not fully cooked your squash.
  2. Oven– Preheat oven to 325 degrees Fahrenheit. Cut the squash in half lengthwise. This will take some strength. One tip is to place the entire squash into the microwave for 2 minutes to soften the shell prior to cutting. Once sliced in half, scoop the center portion of the squash (the seedy portion) out with a spoon. Next, place the squash halves facedown in an oven-safe dish with 1/2 water in the base of the dish. Bake for 30 minutes. The squash should be soft to the touch. If it is not, cook for an additional 5 minutes as needed until the squash is fully cooked. Allow the squash to cool for at least 10 minutes. Next, use a fork to scrap out the flesh of the squash. This should be easy to do, and if it is not, you have not fully cooked your squash.
  3. Crockpot– Prick the outside of the squash 10-15 times with a fork. Pour 1.5 cups of water into the crock pot. Place the entire squash into the crockpot and cook on low for 4-6 hours. Allow the squash to cool for at least 10 minutes. Cut the squash in half lengthwise. Once sliced in half, scoop the center portion of the squash (the seedy portion) out with a spoon. Next, use a fork to scrap out the flesh of the squash. This should be easy to do, and if it is not, you have not fully cooked your squash.

One serving is 96 calories and has 4 grams of carbs, 7 grams of protein, and 5g of fat. You can add this recipe to your MyFitnessPal food diary by searching for ELMM Spaghetti Squash Pizza Crust. Don’t forget to account for your delicious toppings as well!

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