Ingredients

The following ingredients have 4 Servings
  • 2 packed cups cooked spaghetti squash (from a 2.2 lb spaghetti squash)
  • 1 large egg
  • 3/4 cup finely shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese (not grated)
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1/3 cup tomato-basil marinara sauce (or pizza sauce)
  • 1/2 cup shredded part-skim mozzarella cheese

Instruction

  • 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.
  • Make 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.
  • Spray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.