Thursday, June 26, 2014

Spaghetti Squash Pizza Bake

I've been trying to get back on track with healthy eating habits recently. The winter months were a little too good to me and my swimsuit is not pleased (neither are my pants for that matter). However, this is pretty difficult when all I want to do is eat pizza for breakfast, lunch, and dinner. If there is one food that never gets old, it is pizza. Well, I have some amazing news for us pizza lovers... I've found a healthy AND delicious alternative! It is called Spaghetti Squash Pizza Bake. You can eat the whole thing at once if you want and still not feel guilty. Not that I did that or anything. You're welcome.

Spaghetti Squash Pizza Bake
about 12 servings

  • 1 spaghetti squash
  • 1 small jar of pizza sauce
  • 2 cups crushed tomatoes
  • 1 teaspoon of garlic powder
  • 1 teaspoon of ground oregano
  • 1 teaspoon of dried basil leaves
  • 1 cup shredded cheese (I used the "pizza" blend)
  • pizza toppings of your choice
  1. Preheat oven to 425 degrees F.
  2. Place spaghetti squash on a baking sheet and bake for about 45 minutes.
  3. Let the squash cool. Scoop out the membrane and seeds and throw it out. You don't need this part. Then scrape the flesh of the squash into a bowl with a fork, which will come out looking like spaghetti strands.
  4. Combine the squash, pizza sauce, crushed tomatoes, herbs, and 1/2 the cheese in the bowl. If you prefer, you can vary the quantities of pizza sauce and crushed tomatoes. We like things pretty saucy over here, so the recipe has a bit more.
  5. Place the mixture in a 13x9 baking dish.
  6. Sprinkle the rest of the cheese and your pizza toppings over it and bake until bubbling. If you'd like to brown the top, put the dish under the boiler before serving.

This recipe is adapted from The City Sage.

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