Spaghetti Squash Pizza Boats

INGREDIENTS

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  • 1  small (2 lb.) spaghetti squash

  • 1/2 cup Rao's marinara sauce

  • 4 oz shredded part-skim mozzarella, divided

  • Dash sea salt

  • Dash black pepper

  • 1 oz pepperoni 

  • 2 tablespoons grated Parmesan (1 oz)

  • 2 tablespoons chopped parsley

 

DIRECTIONS

  1. Preheat the oven to 425 F.

  2. Pierce spaghetti squash a couple times with a knife, and microwave for 5 minutes on each side. 

  3. Let cool for 10 minutes. Cut open lengthwise, scoop out pulp and seeds. Use a fork to rake out strands into a large bowl.

  4. Add marinara sauce and 2 oz mozzarella.

  5. Sprinkle inside of spaghetti squash shells with salt and pepper. Transfer the marinara coated strands back into shells. Top with pepperoni, the rest of the mozzarella, and parmesan cheese.

  6. Bake stuffed spaghetti squash shells in a square 8-inch baking dish, until cheese is melted and lightly browned, about 15 minutes.

  7. Remove from the oven, sprinkle with parsley. Allow to cool 5 minutes before serving.

Makes 2 servings

5.3 Blocks per serving