Spaghetti Squash Pizza

I came across this recipe for spaghetti squash pizza on Pinterest and was immediately intrigued. Spaghetti squash as a CRUST? Really? Well I tried it. It wasn’t bad. But I thought it was a bit to quichy to classify as pizza, so I did some adaptation. The end result was a single serve pizza that was incredibly filling at only 347 calories and 15 grams of fat. It’s low carb, gluten free, and just the thing after all the excesses of the holidays.

Ingredients:

• 1 cup roasted spaghetti squash
• 1 egg white
• 1/3 cup part skim mozzarella
• 1/2 cup pizza sauce
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes (omit if you don’t like the heat)
• fresh ground black pepper to taste
• pinch kosher salt
• 17 slices turkey pepperoni
• 1/3 cup part skim mozzarella

Directions:

Put the squash in a colander and sprinkle with salt. Allow to drain for a bit while your oven preheats to 400.

Blot squash with a paper towel and return to a bowl.

Mix with the first 1/3 cup of cheese and egg white until well combined.

Spray a pie plate with cooking spray and press squash mixture into the bottom.

Bake for 20 minutes.

Add the oregano, pepper flakes, pepper, tomato sauce, pepperoni, and remaining 1/3 cup cheese.

Bake for another 15 minutes until cheese is melty.

Enjoy with a knife and fork!