Confession: I have an obsession with spaghetti squash. No joke, this morning I midly went into a panic realizing that squash season was going to be over soon and I wouldn’t be able to buy my standard 3 spaghetti squashes a week. WHAT am I going to do!? I eat it every day – my favorites being cold with salt (I know, I am weird) or warm with spray butter and salt. It is SO good and although I love it plain, it’s such a versatile ingredient or base for recipes!
Spaghetti squash is also a simple and delicious swap for pasta when you want to cut down on the carbs. Sometimes, if I don’t want to ditch the pasta completely, I use half whole wheat pasta and half spaghetti squash. But because I am such an avid lover of spaghetti squash, I almost never add in real pasta unless Jake wants it. Luckily, even the man is a fan of my beloved SS. Yeah — I abbreviated spaghetti squash.
Anyway, I always love playing around with how I can use spaghetti squash and one day I happened to have some extra pizza sauce, cheese, random veggies, and some turkey pepperoni — and of course, SS. So I threw together this simple and tasty meal!
Supreme Pizza Spaghetti Squash Bake
Makes 4 Servings
Per serving (about 3 cups): 261 calories, 9.75g fat, 829mg sodium, 34g carbs, 6.75g fiber, 13g sugars, 17g protein
One spaghetti squash (about 4.5 lbs)
4 cups sliced mushrooms
1 1/2 cups chopped green bell pepper
1 cup chopped onion
1 tsp. chopped garlic
1 cup pizza sauce (I love Trader Joe’s)
1/8 tsp. garlic powder, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. each salt and black pepper, or more to taste
1 cup park-skim mozzarella cheese
16 slices turkey pepperoni, chopped
1/4 cup reduced fat grated parmesan cheese (Kraft)
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Microwave squash whole for 3 minutes. Roll over squash onto opposite side and microwave another 2 minutes. Slice off stem and then in half lengthwise. Scoop out seeds and insides.
Place squash halves cut-sides down on the baking sheet and cover with foil. Bake 25 – 30 minutes, until just soft to the touch on top and tender inside. (Once cooked, remove foil and turn halves cut-side up to let cool slightly.)
Meanwhile, cook mushrooms, bell pepper, onion, and chopped garlic in a skillet sprayed with nonstick spray for about 6 – 8 minutes, until softened. Transfer to a very large bowl and blot away any excess moisture.
To the large bowl, add pizza sauce, spices, mozzarella cheese, chopped turkey pepperoni, and Parmesan. Mix well.
Scrap out all strands from the spaghetti squash halves (but save the shells) and add them to the large bowl. Mix well until all is incorporated.
Spoon mixture back into spaghetti squash halves on the baking sheet. Broil until cheese is melty and the entire dish is hot, about 4 – 5 minutes.