Cheese Pizza with Spaghetti Squash Crust
- Jul 31, 2025
- 2 min read
Yield: 2 servings
Per Serving: 1 Lean, 3 Green, 3 Condiments
Total Time: 50 minutes
Prep Time: 20 minutes
Ingredients:
1 small spaghetti squash (about 2 lbs.)
1 egg
1 2/3 cup reduced-fat, shredded mozzarella, divided
¼ tsp garlic powder
1/8 tsp kosher salt
1 cup canned diced tomatoes, well drained
1 tsp Italian seasoning, divided
3 tbsp grated parmesan cheese
Directions:
Pierce the squash in a few spots with a sharp knife.
Place the squash on a large microwave-safe plate and microwave for 5 to 7 minutes.
Turn it to the other side and microwave for an additional 5 to 7 minutes, until it is soft to the touch.
Remove the squash from the microwave and let stand for 5 minutes.
Using a sharp knife, carefully cut the squash in half lengthwise.
Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh. Measure 2 cups of the strands (reserve the remaining squash for a later use), place in a clean dishtowel or layered paper towels, and roll and squeeze out all the excess water.
Whisk the egg with 2/3 cup of mozzarella and the garlic powder and salt in a large mixing bowl.
Stir in the spaghetti squash until well combined.
Transfer the squash to the center of a parchment lined baking sheet and gently press the squash into a long oval, flatbread-like shape.
Bake in a 400°F oven until golden brown, about 20 minutes.
While the crust bakes, blend the canned tomatoes with half of the Italian seasoning in a blender or food processor until smooth.
Spread the tomato sauce on the crust and top with 1 cup of mozzarella, parmesan cheese and the remaining Italian seasoning.
Bake until the cheese is melted and bubbly, about an additional 10 to 15 minutes.
Remove from the oven and let rest for about 3 minutes before slicing.
Cut the pizza into an equal number of slices and serve.
Nutrition Facts Per Serving: 370 calories, 34g protein, 20g carbohydrate, 20g fat
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