Ingredients

The following ingredients have 2 Servings
  • 1/4 cup pizza sauce
  • 1/4-1/2 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1-2 cups veggies (see below)
  • 1 clove garlic (smashed and miced)
  • 1 medium spaghetti squash (6-8 inches long)
  • crushed red pepper flakes for topping
  • season veggies with 1/4-1/2 tsp Italian seasoning blend
  • 1/8 tsp salt (extra to taste if desired)
  • 10 slices of pepperoni
  • crushed red pepper flakes for topping (if desired)
  • optional fresh basil for topping (if desired)
  • I used equal parts chopped bell pepper and chopped mushrooms - delicious!
  • bell peppers
  • onion
  • mushrooms
  • spinach
  • broccoli
  • tomato
  • olives

Instruction

  • Pre-heat oven to 400 degrees F.
  • Slice your spaghetti squash in half lengthwise and scoop out the seeds.
  • If you're having trouble cutting the squash, feel free to stick each squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good after at 4 min or so.
  • Next grab a lipped baking sheet or a baking dish. Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 35 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  • While the squash roasts, chop all your veggies and portion out your toppings + sauce.
  • You can use raw veggies in your squash if you prefer the crunch, but I like to lightly sauté mine. Heat a pan/skillet to medium-high heat and sauté your veggies in a drizzle of olive oil, adding the garlic towards the end to prevent burning. Once softened, pat dry with a paper towel and season with Italian seasoning blend, salt, and pepper.
  • Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
  • Stir in 2 TBSP of sauce and 2 TBSP parmesan cheese to each squash boat along with several spoonfuls of veggies. When it comes to extra sauce, veggies, cheese... have at it yo! I tend to overstuff mine.
  • Top with remaining veggies/toppings, mozzarella cheese, pepperoni and finish off with a sprinkle of red pepper flakes for a kick.
  • Switch oven to BROIL on HIGH, place squash back on your baking sheet/pan and broil until hot and bubbly, about 4 minutes. Keep an eye on it so you can yank at your perfect degree of golden cheesiness.
  • Commence faceplant!