Spaghetti Squash Pizza
A deliciously creative meal with spaghetti squash.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Vegetarian
Servings: 4 servings
Calories: 117kcal
- 1 spaghetti squash
- 1 medium egg
- ¼ cup Parmesan, vegetarian grated
- ¾ cup mozzarella grated
- 1 tablespoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Cook The Spaghetti Squash
Preheat the oven to 200C/400F degrees
Cut the squash into rings, scoop out the seeds and any stringy strands.
Place on a parchment lined baking tray and bake for 20 to 25 minutes until soft and golden
Remove from the oven, to cool before you handle them
Make the Pizza Base
Cut the cooked squash flesh from the outer skin.
Squeeze the liquid out by placing the spaghetti squash in a nut bag or use a muslin cloth. Squeeze well as you don’t want a soggy bottom.
Place the squeezed spaghetti squash in a bowl and add thecheese, beaten egg and seasoning.
Mix well until all the ingredients are combined.
Spread the mixture out on an parchment paper lined baking tray and shape the mixture into a pizza base circle.
Bake at 200C/400F degrees for 10 minutes, flip over the base and bake for a further 10 minutes.
Add your toppings and bake for a further 10 minutes.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1quarter | Calories: 117kcal | Carbohydrates: 3.5g | Protein: 8.7g | Fat: 7.7g | Fiber: 0.6g