4 cupscooked spaghetti squashwill reduce to 1 ½ cups; see notes for suggested methods for cooking spaghetti squash
½cupmozzarella cheeseshredded
1egg
¼teaspoon oregano
¼teaspoon garlic powder
Instructions
Remove Liquid from Spaghetti Squash
Place strands in a strainer, place a clean bowl on top, press down, and allow the liquid to drain. Fold the strands into the middle of the strainer and repeat.
Remove strands from the strainer to a clean dish cloth and twist to remove any remaining liquid. The amount of squash will be significantly less. But, the more liquid removed, the crispier and firmer the crust will be.
Prepare Crust
Preheat the oven to 375 °F.
Add spaghetti squash strands, mozzarella cheese, egg, oregano, and garlic powder to a bowl and mix to combine.
Shape and flatten the dough so that it is about ¼ inch thick. We found that smaller, personal-sized pizzas were easy to work with. However, the same process can be used for a large round or free-form pizza.
Place dough on a baking sheet lined with parchment paper that has been lightly sprayed with cooking spray.
Bake for about 15 minutes or until crusts are firm and edges start to brown.
The pizza crust is delicious without any toppings, or it can be frozen after it cools.
Finish Pizza with Toppings
Remove from oven and top with desired ingredients. Return to oven and cook for about 5-7 minutes more or until cheese has melted.
Notes
See above for more expert tips and directions with pictures.To cook spaghetti squash whole in a slow cooker or oven:
Poke 8-10 holes in the outer surface of the squash.
Place squash in a slow cooker or on a baking sheet in an oven preheated to 425 °F.
Cook squash until the outer surface is soft to the touch and a knife can be inserted without much effort.
Slow Cooker: 3-4 hours on high or 5-6 hour on low.
Oven: 30 minutes, rolling over halfway through.
Allow spaghetti squash to cool for about 10 minutes and carefully remove to a cutting board using oven mitts or a towel. It will easily break apart.
Cut in half and remove seeds.
Cut spaghetti squash in half and roast:
To soften spaghetti squash:
Poke 8-10 holes in the outer surface of the squash with a knife to allow steam to escape.
Place squash on a microwave-safe plate and microwave for about 2 minutes, turn and microwave for up to 2 minutes more.
Remove from microwave, cut the squash in half and remove seeds.
Brush the inside with olive oil and season with salt and pepper.
Place squash halves, cut-side down, on a sheet pan lined with parchment paper and bake for about 40 minutes at 375 °F.
Freezer instructions:Place pizza crusts in a ziplock bag, remove excess air and store them in the freezer for up to 2 months. When ready to enjoy the pizza, remove the crusts to the refrigerator and defrost overnight. The next day cook them in the oven as you usually would with pizza toppings. We don't recommend microwaving because the crust will become soggy.