I know I have written in the past about my love / hate relationship with spaghetti squash.
When I was following the foodie crowds, cutting it in half length-wise and roasting it, I veered more to the hate side.
Now that I know better (figured it out my ownself), cut it into rings width-wise and cook it in the Instant Pot (instructions here) it’s going closer to the love side.
Still, it’s not as easy to work with as a butternut squash and mine are always rather large. It can be a challenge to eat the whole thing.
I have made Spaghetti Squash Gratin, Spaghetti Squash Timbales, and simple buttered spaghetti squash. Early on I used it as a replacement for pasta but we agreed we’d rather have real pasta. Neither of us are watching our weight or our carbs (well…. we’re watching a little) and life is meant to be enjoyed.
Still…. sometimes I’m at a loss as to what to do with yet another container of leftover spaghetti squash. Remembering the Tomato Tart I made last summer with a zucchini crust gave me this idea.
This is just a little fun with leftovers.
We can all use a little fun….
Click here to Pin Spaghetti Squash PizzaPrint
Spaghetti Squash Pizza
I made this with the last bit of a large spaghetti squash. You could easily double or triple it, use a full-size pizza pan or baking sheet for a meal-size pizza.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: First Courses
- 1 1/2 cups cooked spaghetti squash
- 1 tbs Dijon-style mustard
- 1 egg, beaten
- 1 cup (8oz, 250ml) tomato sauce
- 1/2 cup shredded mozzarella
- 2 tbs Parmesan cheese
- 1 tsp dried oegano
- olive oil for pan
- In medium bowl whisk egg and mustard.
- Add squash and mix well.
- Lightly oil a pizza pan or baking sheet.
- Divide mixture in half and make 2 flat circles
- Bake, 220C (450F) for 15 minutes, until edges start to brown.
- Remove crusts.
- Top crusts with tomato sauce, cheese, and oregano.
- Return to oven and bake for 10 minutes.
- Remove and serve.
Lining the pan with parchment paper and skipping the oil makes the crusts easier to handle.
Keywords: spaghetti squash. winter squash
As long as the topic is winter squash….
You all know that my, usually huge and prolific, blue pumpkins were pathetic this year. Last year I was cooking the last one in March. This year they had already started to turn color.
I have no idea if having them change color is normal or not, but last year the blue turned to beige and then orange starting in Feb. I ignored it, and the first one to change ended up in the compost. I was more careful with the last two and used them quickly – in March.
My only 3 this year started changing color in October.
I want the pumpkin for my holiday baking (yes, I’m still doing it) so I decided to butcher them early, cook them and freeze the pumpkin purée until later.
They were small so it was easy to do in an afternoon.
They were also weirdly shaped:
Two of them had little protrusions where the flower had been. And they weren’t round. They rather resembled a child’s toy top.
The third one was round and normal, although not much bigger than an acorn squash.
Regardless, I have enough pumpkin in my freezer to make me happy.