Here’s the thing about spaghetti squash. You can’t go into it expecting it to taste anything like spaghetti. So get that thought out of your head now. In fact, stop calling it spaghetti squash. Just call it stringy squash because that is essentially what it is. Once you roast and cut open a spaghetti squash, you are left with stringy, somewhat crisp flesh that is delicious and totally adaptable to basically anything your heart desires. But it does not taste like spaghetti.
I think because it is called spaghetti squash, it is most often treated as such and served with meatballs and sauce. That is fine and dandy, since it is definitely tasty that way. I took mine, however, and turned it into a crustless pizza. I scooped all of the tender yellow flesh out and tossed it in a bowl with copious amounts of mozzarella and pizza sauce as well as a little basil and just a touch of red pepper flakes for heat.
And the result was excellent. I love the texture of spaghetti squash. It’s crisp and fresh. If you’re in that post-Christmas detox mode, this will fit the bill. It’s healthy while filling and incredibly flavorful. Give it a whirl if you’re still craving pizza without the added guilt!
- 1 medium-sized spaghetti squash
- 1 cup pizza sauce
- ½ cup shredded mozzarella cheese
- 1 Tbsp. fresh basil, chopped
- ¼ tsp. red pepper flakes
- Preheat the oven to 375 degrees. Carefully slice the squash in half lengthwise. Place it in a baking dish, cut-side down, and fill the dish with about ¼ to ½ inch water.
- Bake for 60 minutes until the squash is tender. Allow it to cool until it can be handled.
- Once the squash is cool, use a fork and run the tines along the squash. The tender flesh will begin to pull away from the skin in ribbons, almost like spaghetti.
- Continue to score the flesh until it is all pulled from the skin. Take the flesh and place it in a bowl, reserving the skin for later.
- Add the pizza sauce, mozzarella, basil and red pepper flakes to the squash flesh and mix well to completely combine.
- Take the two squash skins and divide the flesh mixture between them. Top with an additional sprinkling of mozzarella cheese.
- Place the squash halves on a baking sheet and place in the oven for an additional 5 to 7 minutes until the cheese has fully melted.