Low carb & tastes like pizza… it does exist. Combining spaghetti squash and your favorite pizza ingredients, you can have a nutritious meal that tastes like pizza with a fraction of the carbohydrates.
Years ago, I heard of substituting spaghetti squash for pasta noodles. Maybe my expectations were too high, but to classify my experience as disappointing would be an understatement. Since this foodie fail, I have been using zucchini noodles as a happy replacement for pasta. And, I have been ignoring all recipes that included spaghetti squash. But, I saw this recipe for Pizza Casserole and I bookmarked it for a rainy day.
Well that rainy day was here recently, so I experimented with a spaghetti squash pizza recipe with a few modifications and loved it! I was finally on the spaghetti squash bandwagon. Since then, I have made more modifications and this recipe has been in my meal prep line up almost weekly. It is incredibly easy to prepare, tastes like pizza, reheats perfectly, healthy, and did I mention it tastes like pizza?!?! All in all, nutritious & delicious!
Before getting ahead of ourselves here, we got some fine print to talk about…how does one cook a squash???
If you are new to the spaghetti squash world, you may be in for a surprise when you get cookin’ and are face to face with endless strains. Without further ado….
The beginner’s guide to cooking spaghetti squash!
Preheat oven to 350 degrees.
Cut squash lengthwise.
Spray shallow baking pan with non-stick spray (such as Pam).
Place squash flesh side down in pan.
Bake for 30-40 minutes.
Remove from oven and allow to cool for 15-30 minutes.
Remove and discard seeds.
Using a fork (bet ya didn’t know a fork was a magic weapon), scrap along the inside of the squash removing the strands from the squash.
Now, onto the good stuff… PIZZA!!
Just like pizza, you can customize this to your taste. Some options include mushrooms, pepperoni, banana peppers… anything you would like on your pizza would be a great addition. If you follow a Paleo diet, use one egg in place of the egg substitute. This makes four generous servings, but if I am sharing with friends I often double the recipe.
- Serves: 4
- Serving size: ¼ recipe
- Calories: 207
- Fat: 7
- Saturated fat: 2.1
- Trans fat: 0
- Carbohydrates: 19
- Sugar: 6.4
- Sodium: 584
- Fiber: 4.3
- Protein: 15
- Cholesterol: 41.2
- 1 medium spaghetti squash
- 3 links sweet Italian Turkey Sausage
- 1 tsp Crushed Red Pepper Flakes
- 2 bell peppers chopped
- 1 medium onion chopped
- ½ cup pizza sauce (no sugar added)
- 1 egg white
- Preheat oven to 350 degrees
- Cook squash (see post for details) and retain strains of spaghetti squash
- In a large saute pan, cook sausage (break into small pieces while cooking)
- Add bell pepper and onions (plus other toppings of your choice), and cook until tender
- Add pizza sauce
- Combine squash, sausage mixture, and egg white
- Pour into 8x8 pan
- Bake for 40-45 minutes