Spaghetti Squash Pizza Bowls
When you shred cooked spaghetti squash with a fork, it looks just like spaghetti.
That means this recipe delivers two favorites in one bowl: spaghetti and pizza!
2 spaghetti squashes (about 3 Ib each)
4 tablespoons olive oil
Salt and freshly ground pepper
1 cup freshly grated Parmesan cheese, plus more for serving
2 cups marinara or other tomato sauce
2 cups shredded part-skim mozzarella cheese
Fresh basil leaves for serving (optional)
Preheat the oven to 4OO°F. Line a large, rimmed baking sheet with parchment paper.
On a cutting board, using a large, sharp knife, cut off about 1 inch from both ends of each squash. Stand 1 squash upright on the cutting board and carefully cut the squash in half lengthwise. Scoop out and discard the seeds and fibers. Repeat with the second squash. Drizzle the cut surface of each half with 1 tablespoon of the oil, then sprinkle with salt and pepper. Place the halves, cut side down, on the prepared baking sheet.
Bake the squash until the flesh is golden brown and easily pierced with a fork, 45-50 minutes. Let cool on the pan on a wire rack until cool enough to handle, 10-15 minutes. Then, using a fork and starting at one end of a squash half, scrape the flesh lengthwise to create strands that look like spaghetti. Repeat with the remaining halves.
Top the squash strands in each half with V. cup of the Parmesan cheese and sprinkle with salt and pepper. Pour V/2 cup of the marinara sauce onto each half. Use the fork or a spoon to mix together the squash, Parmesan, and sauce. Top each half with /% cup of the mozzarella. Return the baking sheet to the oven and bake until the cheese is melted and starting to brown, 15-20 minutes. Let cool on the pan on the wire rack until cool enough to handle, 10-15 minutes. Sprinkle with more Parmesan cheese and with the basil, if using, and serve.
Makes 4 servings