Well, the other day one of my friends tagged me in a Facebook post about a spaghetti pizza recipe. It looked delish but she said that she wondered if I could use spaghetti squash in place of regular spaghetti.
Challenge accepted.
My family LOVES pizza and we USED TO have a tradition of ordering delivery pizza on Fridays. We have since broken that habit and bought frozen instead. Cheaper but equally yuck in the matter of nutritional value.
Today was a partial snow day - early out and maybe a snow day tomorrow so it sort of feels like a Friday and I thought it would be a great opportunity to try out my "new" pizza recipe.
Here's what I did:
First, I made my fool proof spaghetti squash recipe (see here)
Then, I added one beaten egg and 1/4 cup of Parmesan cheese
Next, I spread the squash, egg, and cheese mixture on a prepared cookie sheet (next time, I'll use a pizza stone)
Make the crust at 400 degrees for 5 minutes ( mine took 8 to get a good crusty layer, though).
After the crust is semi-done, take it out of the oven and prepare like a normal pizza. The crust was not hard and it truly never got hard this time around but still tasted great!
I added pizza sauce and 1/2 cup of mozzarella cheese. To make it higher in protein, you could always add meat as you would any pizza.
Cook for another 15 minutes or until cheese is melted and crust has become sturdier.
Serve and enjoy!
I thought it had a great flavor and even my husband, who does not care for spaghetti squash, liked it. The crust did not get as hard as regular pizza crust but I think next time I will make sure to squeeze out any excess water from the squash and use a pizza stone to make the bottom more crust-like.
We only had one piece out of 8 left so I would say it was a hit!
Try it out and let me know how it goes in the comments below!
For more nutrition and fitness tips, follow my journey back to fitness at Lose It With Lucy
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