- - 3 cups cooked spaghetti squash
- - 1 egg
- - 2 egg whites
- - 1 cup shredded low fat mozzarella cheese
- - ½ cup no salt added tomato sauce
- - 1 chicken sausage (like Isernio's)
- - ¼ cup sliced mushrooms
- - ½ cup diced green bell pepper
- - 2 Tbsp. chopped fresh basil
- - Pinch of dried oregano & garlic powder
Cooking the spaghetti squash can be done hours or days before. To cook spaghetti squash, place whole squash directly into center rack of preheated oven, 375 degrees. Bake for about 45-60 minutes, depending on size of the squash. Remove squash from oven and slice in half to remove the seeds and guts. Use a fork to pull the "spaghetti" away from the sides of the squash skin. Scrape out the entire inside of the squash for this recipe.
Preheat oven to 400° F.
Squeeze the excess moisture out of the cooked spaghetti squash with paper towels. The drier the squash, the better the crust. Mix the squash (only need 3 cups worth), eggs, egg whites and ¾ cup mozzarella together and press into the bottom of a pie pan. Bake for about 10 minutes.
Remove the pan from the oven and spread the tomato sauce, vegetables, crumbled or sliced chicken sausage and remaining cheeses over the crust. Sprinkle with oregano and garlic powder. Bake for 25 minutes or until cheese is lightly browned. Top the pizza with fresh chopped basil.
Prep Time 00:20; Cook Time 01:35; Total Time 01:55; Calories 375; Carbohydrates 30g; Fat 17g; Protein 30g; Serving Size 1; Recipe Yield 2
Contributor Adapted by Monika Jacobson, RD from FabulousFoods.com