Spaghetti Squash Veggie Pizza

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 1 hour

Ingrédients

1 spaghetti squash

2 teaspoons olive oil

Salt and pepper

2 cups chopped vegetables of choice (zucchini, broccoli, cauliflower, bell pepper, onion, etc.)

¾ to 1 cup marinara sauce

½ cup part-skim shredded mozzarella

2 to 4 tablespoons grated Parmesan

Optional red pepper flakes

Instructions

Cook spaghetti squash

Microwave for about 3 minutes to slightly soften it up and make it easier to slice in half. Cut in half lengthwise and scoop out seeds (and discard) using a large spoon. Rub 1 to 2 teaspoons extra virgin olive oil on the inside flesh of each half and sprinkle on salt and pepper. Lay both halves on baking sheet with the cut side down.

Bake in the oven for about 30 minutes until the skin is softened; (you may notice some slight browning; this is for a medium-sized squash–the time can vary depending on the size of your squash and the temperature of your oven).

While the squash cooks, prepare your vegetables. Place the chopped vegetables on a baking sheet in a single layer. Liberally mist the veggies with olive oil spray and sprinkle the salt and pepper evenly over the top. Feel free to add other preferred seasonings, if desired. Roast for about 25 minutes.

When the squash is ready, remove from oven and allow them to slightly cool. Then, flip them over so the cut side is facing up, shred the insides of the squash using a fork, “fluffing” the interior to create spaghetti-like strands. Keep the strands within the squash shell, as this will be your serving “bowl.”

Build the “pizzas”

Set oven to broil.

To each squash half (bowl), add ¼ cup of your favorite marinara sauce and mix into the strands. Divide and stir in the roasted vegetables . Then, cover with 2 tablespoons sauce and heaping ¼ cup shredded part-skim mozzarella cheese.

Sprinkle on 1 to 2 tablespoons grated Parmesan and optional crushed red pepper flakes for heat or any other preferred seasonings. Place back in oven on the top rack and broil (watching closely so it doesn’t burn) for a minute or so until the cheese is melted with some charring.

Nutrition

• Calories: 320 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 12 g
• Cholestérol: 20 mg
• Sodium: 670 mg
• Glucides Totaux: 30 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 12 g
• Protéines: 14 g