Spaghetti Squash Pizza Crust – Low Carb Plus
Spaghetti Squash Pizza Crust lets you have your pizza while maintaining a low carb lifestyle.
Most of us think of spaghetti squash as a replacement for pasta, but it can be used to replace bready pizza crust as well. Low carb plus extra vegetable servings. Win-Win!
As with other winter squashes, spaghetti squash is a nutritional powerhouse. Whole-grain pasta contains an abundance of fiber. Spaghetti squash not only has less than one-quarter of the calories, but it also has more fiber than pasta made with refined flour, along with more nutrients.
One cup of Spaghetti squash has 2.2 grams of fiber, about 9 percent of the recommended daily amount, or RDA. This fiber will assist in you feeling more full, just as pasta might, but without the extra calories.
Spaghetti Squash Pizza Crust Ingredients
- 1 medium-large spaghetti squash
- 1 large egg
- 1/2 cup Parmesan or mozzarella cheese (or your favorite)
- 1 teaspoon Italian seasoning
- Your favorite pizza toppings
- Preheat oven to 400 degrees.
- Slice the squash in half lengthwise and scoop out the seeds and strings in the center. You can toast the seeds separately for a crunchy snack.
- Place the halves on a baking sheet and roast until fork-tender, about 20 minutes. Remove the squash but keep the oven on.
- Let squash cool for 5-10 minutes until it is cool enough to handle. Scrap against the grain to remove the flesh from the peel. Place in a colander and squeeze out as much liquid as possible.
- Combine drained spaghetti squash, egg, cheese, and seasonings together and spread in a thin layer on a parchment paper-covered baking pan – round or rectangular, you choose!
- Bake the crust until golden and crispy on top, 20-25 minutes. Remove from oven, but keep the oven on.
- Add your favorite pizza toppings to your Spaghetti Squash Pizza Crust and return to the oven to melt the cheese.
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