Spaghetti Squash Pizza Pie

photo 2 (2)As we transition from summer to fall (sniff, sniff), days get shorter, nights get longer, and we start to crave comfort food.  So I thought now was a good time to make Spaghetti Squash Pizza Pie.  It’s not overly heavy, and it’s delicious!!!  Spaghetti squash is a readily available winter squash and a great substitute for pasta.  As the name suggests, its cooked strands resemble spaghetti.  It is high in Vitamin C, Vitamin A, and omega-3 fatty acids, and it is low in calories. This recipe is easy to make, and you will fall in the love with the buttery, savory smell of the squash roasting in the oven!

Ingredients
1 large spaghetti Squashphoto 1
1 pound Italian sausage, hot or mild, turkey or pork, casing removed (I used mild turkey sausage)
2 cups  mixed “pizza” veggies-mushrooms, peppers, olives, spinach, etc. chopped (I used red and green bell peppers and baby spinach)
1/2 large onion, diced
2 cloves garlic, minced
1 cup pizza sauce
2 cups mozzarella cheese, shredded
1 large egg, lightly beaten
2-3 fresh basil leaves, chopped

Preheat oven to 400º F.  Carefully (you could easily lose a finger or too) slice the squash in half lengthwise and remove seeds.  Place cut side down on a baking sheet and bake for 20-25 minutes or until the squash is tender and the skin gives a bit when you press on it.  Remove the squash from oven and reduce heat to 350º F.

Wphoto 5hile the squash is baking, saute the sausage until it is no longer pink, breaking it into small pieces while cooking.  Remove and set aside.  Add to the pan the onion and peppers and saute till they begin to soften, about 5-10 minutes.  Add the garlic and spinach and saute until the spinach has wilted.

photo 1 (2)In a large bowl, combine the sausage, veggies, pizza sauce, and beaten egg, incorporating fully.

photo(2)Using the tines of a fork, carefully scrape the threads from the squash.  Combine with the vegetable mixture and add the basil.

Press the mixture into a 9 x 12 (or several smaller ones) baking dish and sprinkle cheese over top.  Bake for 30-40 minutes or until a slight crust has formed on top of the dish.  Let rest 5 minutes before serving.  Enjoy!

photo 1 (3)

 

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