SPRINGFIELD, Mo. -- Spaghetti Squash Pizza Nests
Recipe courtesy: Dietitian Austin Gott of Citizens Memorial Hospital
Serving Size: 2 nests
1 medium sized spaghetti squash (cut in half & roasted)
1 large egg, beaten
2/3 cup tomato sauce
½ tsp garlic powder
1 ½ tsp Italian seasonings
¼ tsp oregano
24 slices of pepperoni
1 cup mozzarella cheese, grated
½ tbsp basil, chopped (fresh or lightly dried)
Preheat oven to 400° and line or oil baking sheet.
Cut spaghetti squash in half and place on baking sheet. Bake for about 15-30 minutes or until the center is soft.
Remove the squash from oven and cool until it's cool enough to touch. Leave oven set at 400.
While squash is cooling, oil 2 muffin pans.
In a medium sized mixing bowl combine: tomato sauce, garlic powder, Italian seasonings, and oregano.
Once squash is cool, use a fork scrape noodles into a large bowl. Add the beaten egg to the squash noodles and stir together.
Place squash noodle mixture into muffin cups and make a nest in the center of each with a spoon.
Add tomato sauce mixture to each nest.
Top each nest with a slice of pepperoni, and sprinkle each with grated mozzarella cheese.
Sprinkle the basil on the cheese, and bake at 400° for 25 minutes.
Calories 175, Total fat 13 grams, Sodium 270 mg, Total carbohydrate 2 grams, Protein 12 grams