spaghetti squash crust pizza


  • Parchment paper
  • Nonstick cooking spray
  • 4 cups cooked spaghetti squash (or frozen,
  • thawed) (approx. 1 small)
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese
  • ½ tsp. dried oregano


  • ¼ cup all-natural marinara sauce (I used Fixate Marinara Sauce)
  • ½ cup shredded part-skim mozzarella
  • cheese
  • 2 servings Perfect Juicy Chicken (I used grilled chicken that I grilled this morning)
  • ¼ medium red onion, thinly sliced
  • 5 fresh basil leaves
  • 2 cups fresh arugula (I used Spinach)


  • Preheat oven to 400° F.
  • Line large baking sheet with parchment paper; lightly coat with spray. Set aside.
  • Using a clean kitchen towel or paper towels, squeeze as much water as possible from spaghetti squash; place in medium mixing bowl.
  • Add egg, Parmesan cheese, and oregano; mix well.
  • Place squash mixture in center of prepared baking sheet; use damp hands to press into a thin circular shape, about ¼-inch thick and 10 inches across.
  • Bake for 20 minutes, or until top is dry and edges begin to brown. Remove from oven.
  • To make pizza, spread marinara sauce in an even layer on baked crust; top evenly with mozzarella cheese, chicken, and onion.
  • Bake for 8 to 10 minutes, or until onion softens slightly and cheese melts.
  • Top with basil; cut in half. Divide evenly between two plates; serve each with 1 cup arugula as a side salad or additional pizza topping.


  1. Make sure spaghetti squash is very dry before mixing with other ingredients. It should reduce from 4 cups to approximately 2 cups after squeezing.
  2. Add any of your favorite veggies most toppings. If you like your veggies more cooked, sauté them for 2 to 3 minutes before topping the pizza.
  3. To make this an individual serving, reduce the cheese topping to ¼ cup, and use 1 serving of chicken.
  4. To make for a family, double the ingredients for the crust and press it out to fill a whole baking sheet.
  5. To freeze: After baking, instead of adding toppings, let crust cool completely; place baking sheet in freezer. When frozen, transfer crust to a resealable bag. When ready to eat, add toppings directly to frozen crust; bake for 15 minutes.
  6. To cook spaghetti squash quickly, place whole squash in microwave; cook, on high, for 3 minutes. Cut in half lengthwise; scoop out and discard and seeds. Return squash to microwave; cook, on high, for 6 to 8 minutes, or until you can easily remove spaghetti strands with a fork.

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