You guys know I love a good kitchen challenge and I've been thinking about this one for a while! My friend and fellow foodie @siljadanielsen
recently made a savory pie crust out of spaghetti squash which I thought was geeeeeenius, and it got me thinking about what else you can do with spaghetti squash. That's when this idea came to me and I've been consumed with thoughts of making it ever since! Enter the spaghetti squash pizza crust 🍕🍕🍕Super delish (hubby said he likes it better than cauliflower crust) and although it seemed touch and go for a minute or two, the crust actually held up strongly enough for me to eat every slice with my hands! Check out my story for some of my steps along the way and read down to see how to make it yourself 👇🏻
1. Cut, scoop out seeds and cook spaghetti squash as you would if you were making it to eat normally. I microwaved bc #lazy
🤷🏼♀️ Let cool, then scoop and wring out flesh until as dry as possible. This is so important bc it impacts how well the crust holds up. I cooked my squash a day in advance so it had plenty of time to cool, and it was ready for me to grab from the fridge when I got home from work tonight.
2. Mix squeezed out squash with one egg, about a half cup of shredded lowfat mozz or mixed cheese, a sprinkle of parm and salt/pepper/herbs (I used garlic powder, oregano, and basil)
3. Take mixture and spread into a thin round pizza shape on a parchment lined baking sheet
4. Bake at 400 for 20-25 min
5. Remove crust from the oven, lower heat to 350, top pizza with whatever your heart desires, and bake for another 10 min. Enjoy!