¼ cup all-natural marinara sauce (I used Fixate Marinara Sauce)
½ cup shredded part-skim mozzarella
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.
Make sure spaghetti squash is very dry before mixing with other ingredients. It should reduce from 4 cups to approximately 2 cups after squeezing.
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.
To make this an individual serving, reduce the cheese topping to ¼ cup, and use 1 serving of chicken.
To make for a family, double the ingredients for the crust and press it out to fill a whole baking sheet.
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.
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.