Remember when I posted this?
Pizza on a Spaghetti Squash Crust well...there were some requests for a step by step. So here we go! You can refer back to original post for more accurate measurements (I think)...
Cut your spaghetti squash in half (use a big, sharp knife, try not to cut yourself-but it is kinda hard to manage, heads up). Scoop out the innards and put cut size down on a baking sheet (lined w/parchment-easy clean up) and put in the oven at 425 degrees for a while...like a good 35-45 minutes.
This is when it's done...
Then you scoop it out into a bowl..and let it cool. Why? because you are going to be adding raw eggs to it, to help it bind up as a crust.
Put these into the cooled squash
Mix it up...
That parchment lined tray? I just reuse it...spread it out as thin as you can get (this is a half baking sheet tray I think..biggest size)..and try to get it as even as possible.
Back into the oven 425, for again..awhile...like 30 minutes. Then if you want you can flip it and broil it to get it dryer...or at least I do.
Top it! We like pepperoni around here...
Oh..and I made this one on Valentine's day...
Then you bake it until the toppings are 'done' cheese is melted, nice and gooey.
There ya go..step by step!
Now..keep in mind..this isn't a slice and pick up pizza. It stays a little more moist due to the water content of the squash...
BUT when you are only getting like 3 carbs per slice..and it's natural veggie carbs vs white, processed carbs (quick look on myfitnesspal says that 23g of carbs are about average for 'normal' pizza).
So eat it with a fork, and be happy knowing that it's a veggie crust, kinda better for you, and you won't get that heavy "ugh...I just ate pizza" feeling.
Enjoy!!
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