Spaghetti Squash Crust Pizza

http://joandsue.blogspot.ca/2013/03/spaghetti-squash-crust-pizza.html

 

If you have followed our blog at all you know Sue and I have shared a couple of  different vegetable crust pizza recipes. Our Cauliflower Crust Pizza and our Spinach Crust Pizza have been very popular.

Lately I have been all over everything spaghetti squash so I decided to see if I could come up with a spaghetti squash pizza crust. This one is definitely my favorite of the veggie crusts thus far.

For one quarter of its pizza-y deliciousness the nutritional info is:

Calories: 212

Fat: 10

Carbs: 14

Protein: 16

Umm....yeah.....that's for 1/4 of the pizza. That's HUGE people!

 

This is only 1/8 of the pizza. So...only 106 calories!! Crazy, right?

 

Spaghetti Squash Crust Pizza

 

Ingredients

4 cups cooked spaghetti squash (2 small)

1 cup mozzarella (partly skim/shredded)

1 egg

2 egg whites

2 cloves garlic, minced

1 tsp oregano, dried

1 tsp parsley, dried

salt & pepper

 

Toppings

1 cup mushrooms, chopped

1/4 onion, diced

1/4 cup pizza sauce

1 cup fresh spinach, torn

1/2 cup Parmesan cheese (shredded)

 

Directions

Preheat oven to 400. Line pizza pan with parchment paper (DO NOT skip the parchment paper!!). Set aside.

Press your spaghetti squash in a strainer to get out any excess moisture (or use cheesecloth).

In a large bowl, combine spaghetti squash, mozza cheese, egg & whites, garlic, and spices. Mix together until well combined.

Let sit for a few minutes - if you notice a lot of liquid gathering in the bottom of the bowl then drain it off.

Press the squash mixture evenly into the prepared pizza pan.

 

 

Bake at 400 for 12 - 15 minutes, until crust appears dry.

While the crust is baking - saute the mushrooms and onion in a fry pan until mushrooms are soft and onions are translucent. Remove from heat.

Remove pizza crust from oven.

 

 

Spread the pizza sauce over the crust. Spread your onion and mushrooms and spinach over the sauce. Top with the Parmesan cheese.

 

 

Return to 400 degree oven and bake another 10 - 15 minutes or so - until cheese is bubbly and edges of crust are browned. You can place under the broiler for a minute or two if you really want to brown things up.

 

 

Let sit for about 5 minutes before cutting. You can use the parchment paper to slide it off the pan to make it easier to cut. (Just run a butter knife around the edge to loosen from the sides of the pan)

 

 

Dig in!!

This veggie crust is a little higher in calories than the cauliflower and the spinach version BUT is still way less than "regular" pizza. It does have more protein than the other versions and is still less carbs than a "regular" pizza.

Oh, yeah, I should probably mention you won't be able to pick this up to eat it...maybe when it is cold but definitely not when it is hot.

Break out the forks people!!

I know I tend to ramble on when I like a new dish but I can't help it.

This is just so tasty...

and healthy...

and pizza-y....

and

addicting!

Try it...you'll see why I can't shut up about it. :)

 

Be sure to stop by Jam Hands and Six Sister's Stuff and Love Bakes Good Cakes for some fantastic links!!

Creamy Avocado and Spinach Chicken Pasta

(I made this on 10/25/13 and thought it was yummy!  Comfort food!  I had turkey tenders and red chard so I used those instead of chicken and spinach.  I did not use as much thyme since I am not a huge fan.  Just used a couple of T of dried basil.  Added some o.p. to it as well.  Blended up the spinach mixture in blender.  It makes a lot!  Froze some of it to see how well it takes to that.  Dad loved it and would have loved some garlic bread with it.  We both liked the lemon in it.  Made it bright!  We could not taste the avocado or chard.  It was just creamy and rich.  All of the flavors blended well together.  Will make regularly- probably once a month.  Going to try some of it cold tomorrow.  Might be yummy on cucumber boats.)

from Paleomg

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 4

 

Ingredients

• 1 spaghetti squash, halved lengthwise, seeds removed
• 2 avocados, pits removed
• 6 cups of fresh spinach (or more, if you’d like)
• 1lb chicken, diced
• ½ yellow onion, diced
• ½ cup fresh basil, stems removed
• 3 garlic cloves, minced
• juice of 1 lemon
• 3 tablespoons olive oil
• 1 tablespoon parsley
• 1 tablespoon thyme
• 1 tablespoon garlic powder
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings.
3. Place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft when you push the skin or the threads easily come out when you take a fork to it.
4. While your spaghetti squash cooks, place a tablespoon of olive oil in a medium saucepan over medium heat.
5. Add two minced garlic cloves to your hot pan and then toss in your spinach. Let your spinach wilt down, then add it to your food processor.
6. In the same pan, add your diced chicken and onion to cook down.
7. Then add ½ tablespoon of parsley, thyme, garlic powder, and a bit of salt and pepper to the pan and mix well.
8. While your chicken cooks down, add 2 avocados to your food processor along with your lemon, fresh basil, ½ tablespoon of parsley, thyme, and garlic powder and a bit of salt and pepper, to taste. Puree until smooth, then add your 2 tablespoons of your leftover olive oil.
9. Once your spaghetti squash is done cooking and cooled, dethread your spaghetti squash and place threads in a large bowl.
10. Then add your chicken that has cooked completely through and top off with your spinach and avocado sauce.
11. Mix thoroughly and top with a bit of basil.

 

Cheezey Spaghetti (Vegan!)

from: http://www.tgipaleo.com/2013/09/12/cheezey-spaghetti-vegan/

 

(Will try at some point, as I am not following Whole30 as closely.  It has more nuts than recommended.  And I don't know where nutritional yeast is on the no-no list but I like it!

Prep time:  20 mins

Cook time:  40 mins

Total time:  1 hour

Serves: 4

 

Ingredients

• 1 large spaghetti squash
• 1 c + 2 T raw cashews
• ¾ c vegetable broth
• 3 garlic cloves
• 2 T apple cider vinegar
• ¾ c nutritional yeast
• 1½ T Dijon mustard
• ½ t onion powder
• salt and pepper to taste

Instructions

1. Bake the spaghetti squash at 400 degrees for 1 hour. Split in half and scoop out the flesh with a fork into a large bowl and discard the seeds.
2. Place the cashews in a food processor and pulse until fine.
3. Add the remaining ingredients and pulse to combine.
4. Scrape down the sides and continue to pulse until the sauce is gooey and smooth.
5. Add the sauce to the spaghetti squash and toss to coat.
6. Transfer to a baking dish and bake, covered, at 350 degrees for 30-40 minutes, until heated through. This dish can be made ahead without baking and baked just before serving.

Spaghetti Squash with Zesty Avocado Cream Sauce

from:  http://www.tgipaleo.com/2012/07/31/spaghetti-squash-with-zesty-avocado-cream-sauce/


INGREDIENTS
1 Large Spaghetti Squash, cooked
2 Large Avocados
1 Lime, Juiced
3 Garlic Cloves
1/4 c Fresh Cilantro
1/4 c Coconut Milk
INSTRUCTIONS
Place all ingredients in a food processor or powerful blender.  Pulse until well combined–decide for yourself how smooth you want it but like my guacamole, I prefered mine a little chunkier!
Scoop spaghetti squash (can be hot or cold) into a large serving dish.  Pour cream sauce over top and toss until well coated.

Spaghetti Squash Sesame Noodles

3 cups baked Spaghetti Squash (about 1/2 large squash)

2 tablespoons Toasted Sesame Oil

2 tablespoons Tamari Sauce (use coconut aminos)

1 tablespoon vinegar (ACV)

pinch of ground Ginger

pinch of Garlic Powder

2 tablespoons toasted Sesame Seeds

1/4 cup diced Green Onions

1/4 cup cooked & shelled Edamame (use green onions or sugar snap peas)

handful of fresh chopped Cilantro leaves + some for garnish