Veggie-Loaded Spaghetti Squash Pizza
This veggie-forward twist on my classic Spaghetti Squash Pizza is a cheesy, saucy, and colorful way to load up on produce!
Ingredients
- 1 spaghetti squash
- 2 teaspoons olive oil
- Salt and pepper
- 2 cups chopped vegetables of choice, zucchini, broccoli, cauliflower, bell pepper, onion, etc.
- ¾ to 1 cup marinara sauce
- ½ cup part-skim shredded mozzarella
- 2 to 4 tablespoons grated Parmesan
- Optional red pepper flakes
Instructions
Cook spaghetti squash
- Preheat oven to 425F.
- 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; (you may notice some slight browning; this is for a medium-sized squash–the time can vary depending on the size of your squash and the temperature of your oven).
- While the squash cooks, prepare your vegetables. Place the chopped vegetables on a baking sheet in a single layer. Liberally mist the veggies with olive oil spray and sprinkle the salt and pepper evenly over the top. Feel free to add other preferred seasonings, if desired. Roast for about 25 minutes.
- When the 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 and mix into the strands. Divide and stir in the roasted vegetables . Then, cover with 2 tablespoons sauce and heaping ¼ cup shredded part-skim mozzarella cheese.
- Sprinkle on 1 to 2 tablespoons grated Parmesan and optional crushed red pepper flakes for heat or any other preferred seasonings. Place back in oven on the top rack and broil (watching closely so it doesn’t burn) for a minute or so until the cheese is melted with some charring.
Notes
• You’ll find squash comes in a variety of sizes. You can choose whatever size you’d like, but I recommend trying to opt for the same sizes so they all cook at the same time. Smaller squash require less time in the oven; larger ones will require more time. If you find smaller squashes, check them closer to the 20-25 minute mark as you don’t want to overcook your squash—you’re looking for the perfect al dente “noodles.” If you use my microwave softening trick below, it’s important to reduce your cooking time by about 10 minutes in the oven. That’s because your squash has already been slightly cooked in the microwave, and sticking to the standard oven cooking time can result in overcooked, mushy squash.
• Cutting squash can be a little intimidating at first, but once you know a trick to simplify, you’ll become a slicing savant. All you have to do is microwave for about 3 minutes to soften it up, then cut, and it’s ready for the oven.
• I typically serve each person half a squash, which makes this recipe a breeze to scale up for larger groups. One squash will make two servings; two squashes will make four servings; and so on.
Nutrition Information per serving
Calories: 320Carbohydrates: 30gProtein: 14gTotal Fat: 18g— Unsaturated Fat: 12g— Saturated Fat: 6gCholesterol: 20mgSodium: 670mgPotassium: 933mgFiber: 7gTotal Sugar: 12g— Natural Sugar: 12g— Added Sugar: 0gCalcium: 354mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.