Pizza Spaghetti Squash

Easy low carb, cheesy pizza-flavoured spaghetti squash "noodles". Add your favourite toppings and leave out the pepperoni if going vegetarian.

Ingredients:

1 medium spaghetti squash (3 cups shredded)

salt and pepper to taste

1 1/2 cups tomato sauce

1 1/2 cups low fat shredded mozzarella

15 slices chopped pepperoni

1 cup chopped spinach

1/4 cup finely chopped onion

dry oregano and parmesan to taste

 

To prepare the squash cut it in half, scoop out the seeds then spray with a little oil and add salt and pepper. Turn it cut side down on a foil lined baking sheet and bake at 400°F for 30-40 minutes or until tender. Shred all the flesh with a fork.

Toss the squash "noodles" with tomato sauce, pepperoni, spinach, onion and half the cheese. Spoon into an oiled 9 X9" or 8" deep baking dish. Top with the rest of the cheese, oregano and parmesan. You can add more pepperoni on top too if you like.

Then bake at 350°F for 30-40 minutes until golden.

Makes 2-3 servings

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Eggplant "Meatballs" with Spaghetti Squash

These alternative meatballs could be served over pasta but I decided to go all veggie for this meal. They've got a wonderful taste and because the eggplant is shredded the texture will please vegetarians as well as meat lovers.

Ingredients:
2 tbsps ground flax
1/4 cup water
1 tbsp olive oil
1 cup diced onion
1  1/2 tbsps minced garlic
3/4 - 1 lb eggplant, unpeeled and shredded
1 tbsp dry parsley
1/2 cup chopped greens (spinach, arugula, etc)
3 tbsps nutritional yeast flakes
1 cup panko
1 tsp oregano
1 tsp basil
1/2 tsp salt
pinch fennel seeds

1  1/2 - 1  3/4 lb spaghetti squash
tomato sauce

Start by shredding the eggplant, peel and all, on a box grater and set aside.

Combine the flax and water and let sit for about 10 minutes. While the "flax egg" sits heat the olive oil in a large skillet.

Add the onion and cook 2 - 3 minutes on medium then add the garlic for another 1 minute. Mix the eggplant in and cook for 5-8 minutes. Remove from heat to cool.

Combine the flax egg, that'll be your binder, with the cooled eggplant mix. Add the parsley, greens, nutritional yeast, panko, oregano, basil, salt and fennel seeds.

Roll 1" inch balls and place on a parchment lined baking sheet. Bake in a 375 F oven for 15-20 minutes.

Meanwhile prepare the spaghetti squash. Cut it in half and scoop out the seeds then microwave both halves for 10 minutes. Fork shred the "spaghetti" away from the skin.

Heat the tomato sauce and toss some with the squash.

Place the squash on a plate topped with eggplant meatballs and some more tomato sauce.

Note that the meatballs are tender and should be heated separately and not heated in the sauce. And of course any leftover meatballs may be frozen.

Serves 4

Adapted from: https://www.connoisseurusveg.com/eggplant-meatball