Are you a spaghetti squash fan? I tried it for the first time a year or two ago and I think it's so fascinating! Delicious when cooked the right way too!
It's great to use as a noodle replacement, a simple side dish, or in as a PIZZA crust. I was pleasantly surprised at how well the pizza crust turned out!
FIRST this is how you actually COOK a spaghetti squash so you can use it in a recipe.
Baked Spaghetti Squash:
1. Preheat oven to 350
2. Cut fresh spaghetti squash in half and scoop out all the seeds.
3. Bush with olive oil and season with salt and pepper.
4. Foil line a cookie sheet with foil and place upside down (opposite of photo).
5. Bake for about 40 minutes or until the "noodles" are tender an easily shred.
Now here is how you can make an awesome pizza crust out of the cooked squash!
Spaghetti Squash Pizza Crust:
- 1 medium/large spaghetti squash or about 3 - 3 1/2 cups (This will make a medium sized pizza for 2-3 people)
- 1 egg, lightly beaten
- ½ cup shredded mozzarella cheese
- 1 tablespoon shredded parmesan cheese
- Kosher salt
- Freshly ground black pepper
Preheat oven to 400.
Wrap measured out squash in a cheese cloth, clean kitchen towel, or a layer of paper towels. SQUEEZE SQUEEZE SQUEEZE the excess water out. The more water you get out, the crispier the crust will be.
Once water is out, place in a mixing bowl with the remainder of the ingredients. Season with salt and pepper.
Line your baking sheet with parchment paper and spread out the mixture as thin as you can get it. (About a 10 in circle)
Bake for 20 minutes and then carefully FLIP it over and bake another 10 minutes.
Remove from oven, add desired toppings, and bake in the oven until the toppings are done.
(Original recipe can be found at http://sharedappetite.com/recipes/gluten-free-spaghetti-squash-pizza-crust/)
