Description
Ingredients
Yield: 2servings | Serving Size: 2pizzas
This low-carb Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!
2packed cupscooked spaghetti squash, from a 2.2 lb spaghetti squash
1large egg
3/4cupfinely shredded part-skim mozzarella cheese
1/4cupshredded Parmesan cheese, not grated
1teaspoonminced garlic
1teaspoondried oregano
Toppings:
1/3cuptomato-basil marinara sauce, or pizza sauce
1/2cupshredded part-skim mozzarella cheese
Instructions
- To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
Cut it open, remove the seeds and scrape the squash out with a fork.
- Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
- Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
- In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.
