Description

This dish features a vibrant, golden crust made from tender spaghetti squash, offering a lighter alternative to traditional pizza dough. It is topped with a rich tomato sauce, melted mozzarella, and savory pepperoni slices, then finished with a sprinkle of grated Parmesan and fresh herbs. The spaghetti squash provides a subtle sweetness and a unique texture that complements the classic pizza flavors, creating a satisfying and flavorful meal. The pizza is baked until the cheese is bubbly and golden, and the crust is lightly crisp at the edges.

Ingredients

* 1 medium spaghetti squash (about 3-4 lbs)
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried Italian seasoning
* 1/4 cup grated Parmesan cheese (plus more for topping)
* 1 large egg, lightly beaten
* 1/2 cup pizza sauce
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup turkey or beef pepperoni slices
* Fresh parsley or oregano, chopped (for garnish)

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits. Drizzle the cut sides with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast for 35-45 minutes, or until tender when pierced with a fork.
Once cool enough to handle, use a fork to scrape the strands of spaghetti squash into a large bowl.
Allow the squash strands to cool completely. Once cool, place the squash in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for a crisp crust.
In the bowl with the dried spaghetti squash, add garlic powder, Italian seasoning, 1/4 cup Parmesan cheese, and the beaten egg. Mix well to combine.
Press the spaghetti squash mixture onto the prepared baking sheet, forming a 10-12 inch round crust, about 1/2 inch thick.
Bake the crust for 20-25 minutes, or until golden brown and firm.
Remove the crust from the oven. Spread the pizza sauce evenly over the crust, leaving a small border.
Sprinkle with mozzarella cheese, then arrange the pepperoni slices on top.
Return the pizza to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the pepperoni is slightly crispy.
Remove from oven, sprinkle with additional grated Parmesan cheese and fresh parsley or oregano. Let cool for a few minutes before slicing and serving.

Notes

* Squeezing out excess moisture from the cooked spaghetti squash is key to a firm, non-soggy crust.

* For an extra crispy crust, pre-bake it until golden before adding toppings.

* Customize your pizza with your favorite non-pork toppings like mushrooms, bell peppers, or olives.

* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

Prep Time: 25 minutes
Cook Time: 70-85 minutes

Nutrition

Calories: 350-450 (per serving, estimated)
Fat: 20-25g (per serving, estimated)
Carbohydrates: 25-35g (per serving, estimated)
Protein: 20-25g (per serving, estimated)