This is a great, low-carb alternative to the traditional pizza crust. It doesn't exactly LOOK appetizing and please don't expect the taste of a regular flour pizza crust, but it's actually tastes pretty good for trying to be healthy!
1 large spaghetti squash
olive oil
salt and pepper
1 egg
1/4 c. flour
1 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
garlic salt, salt and pepper
Cut spaghetti squash in half long-ways. Scrap out innards and seeds. Drizzle both halves with olive oil and salt and pepper. Wrap each in aluminum foil and bake for about 45 minutes on 425 degrees.
Once spaghetti squash can easily be scraped out with a fork, scrap all into a bowl. We had about 4 cups of it. The trick is to squeeze the mess out of it to get as much moisture out as possible. I put mine in a fine strainer and pushed down with a glass cup, then I squeezed it even more with paper towels. After you squeeze it out, mix squash, tiny bit of flour, egg, cheeses, and seasonings in a bowl. Spread out on a pan on top of parchment paper. Bake for about 10 minutes, then flip it over. Be careful and fast! The first time I did this, it was more like spaghetti squash casserole. Bake other side for about 10 minutes. Ours browned up better baking directly on pan rather than the parchment paper at the end. Once crust is cooked, put the toppings on and bake just until cheese is melty. Enjoy!
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