• Preheat oven to 400ºF.

Cook spaghetti squash

• Microwave for about 3 minutes to slightly soften it up and make it easier to slice in half. Cut in half lengthwise and scoop out seeds (and discard) using a large spoon. Rub 1 to 2 teaspoons extra virgin olive oil on the inside flesh of each half and sprinkle on salt and pepper. Lay both halves on baking sheet with the cut side down.
• Bake in the oven for about 30 minutes until the skin is softened and you may see some brown spots in places (this is for a medium-sized squash–but the time can vary depending on the size of your squash and temperature of your oven).
• When squash is ready, remove from oven and allow them to slightly cool. Then, flip them over so the cut side is facing up, shred the insides of the squash using a fork, “fluffing” the interior to create spaghetti-like strands. Keep the strands within the squash shell, as this will be your serving “bowl.”

Build the “pizzas”

• Set oven to broil.
• To each squash half (bowl), add ¼ cup of your favorite marinara sauce, along with 2 to 4 tablespoons pineapple pieces, and mix into the strands. Cover with 2 tablespoons sauce, about ½ the Canadian bacon or ham, and heaping ¼ cup shredded part-skim mozzarella cheese.
• Sprinkle on 1 to 2 tablespoons grated Parmesan. Top with remaining ½ Canadian bacon or ham, pineapple chunks and any other preferred seasonings. Place back in oven on top rack until cheese is melted with some charring.