Spaghetti Squash Crusted Mini Pizzas
PREP 20 minutes
ROAST 50 minutes at 400°F
BROIL 7 minutes per batch
SERVES 6
See Also: Swiss Chard Asparagus Crusted Pizza
Ingredients:
- 1 3 1⁄2- to 3 3⁄4-lb. spaghetti squash
- 1 Tbsp. olive oil
- Nonstick cooking spray
- 1 egg, lightly beaten
- 1 Tbsp. snipped fresh basil or
- 1 tsp. dried basil, crushed
- 1⁄2 tsp. salt
- Desired pizza toppings
See Also: Zucchini and Sage Crusted Pizza Recipe
Directions:
- Preheat oven to 400°F. Cut squash in half lengthwise; remove and discard seeds. Brush the insides of squash halves with oil. Place squash halves, cut sides down, in a 15×10-inch baking pan. Bake 50 to 60 minutes or until squash is tender. Remove from oven; cool slightly.
- Preheat broiler. Using a fork, remove squash pulp from shells. Place squash pulp in a colander set in the sink and press with a spatula to remove any excess moisture.
- For crusts, line two large baking sheets with foil; coat foil with cooking spray. In a bowl combine egg, basil, and salt. Stir in drained squash. Spoon squash mixture into six mounds (about 1⁄2 cup each) onto the prepared baking sheets. Spread each mound into a 6-inch circle; lightly coat with cooking spray.
- Broil crusts, one baking sheet at a time, about 4 inches from the heat about 5 minutes or until lightly browned. Top with desired pizza toppings. Broil about 2 minutes more or until toppings are heated and cheese(s) (if using) is melted.*
*TIP After broiling one pan of mini pizzas, place them on the bottom oven rack to keep warm while broiling the second pan of pizzas.
NUTRITION
PER SERVING 91 cal., 4 g fat (1 g sat. fat), 31 mg chol., 238 mg sodium, 13 g carb., 3 g fi ber, 5 g sugars, 2 g pro.
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