Spaghetti Squash Pizza Boats: 1 spaghetti squash 1 cup pasta sauce ⅓ cup mozzarella cheese
Toppings: ⅓ cup mozzarella ⅓ cup flaked parmesan sliced mushrooms diced green bell pepper red onion slices ½ cup mini pepperoni 3 Tbsp parsley
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:1 hour 30 minutes
Yield:2 spaghetti squash pizza boats 1x
Preheat oven to 400°F (200°C).
Poke holes in squash with a fork and microwave 5 minutes to soften up the squash. Score all the way around the squash lengthwise with a knife, marking the line of the cut.
Cut squash in half lengthwise, scrape out seeds.
Brush with olive oil, season with salt & pepper.
Place cut-side down on a baking sheet lined with parchment and bake for about 40 minutes, until tender enough to scrape strands. Should be easily pierced with a fork. (Not TOO cooked through since you’ll cook more later.) Time will vary depending on the size of squash.
Can store in the fridge for a few days before making your boat, or prep to eat immediately.
When cool enough and ready to eat, scrape/shred the squash.
Reduce heat to 350°F (180°C).
Place each squash boat face-up on a baking sheet lined with parchment.
Add ½ cup pasta sauce to each spaghetti squash boat. Split up ⅓ cup of mozzarella between each boat. Mix with the squash shreds.
Top each boat with additional ⅓ cup of mozzarella cheese and flaked parmesan cheese. Sprinkle additional toppings onto each boat.
Bake for 15 minutes.
Then broil, if needed to get the cheese golden brown (for 4-6 minutes). Be sure to monitor the squash boats while they’re broiling!