Spaghetti (Squash) Pizza

When I was growing up, my best friend’s mother made this wonderful casserole concoction called spaghetti pizza. Basically it was spaghetti noodles tossed with milk and eggs topped with tomato sauce and pizza toppings. When you baked it, the noodles came together and formed a crust and you could cut out hunks of it for dinner. For some reason the other day, I was talking to The Kid about it and her eyes lit up at the thought.

I can’t even tell you what made me think of that blast from the past, but I remembered that deep within my recipe recesses there was the original recipe from decades ago. I pulled it out and got to Questifying it, of course. I’ll give you notes for two different versions – one with squash “noodles” and one with pasta noodles. The Kid had the “real” version and I opted for the squash version which is the one in the picture.

Both were delish, so you can pick the one that fits your macro needs. Don’t forget to read through all of the notes at the end!

Spaghetti (Squash) Pizza Spaghetti Squash Pizza

  • 6 cups (600g) spaghetti squash, cooked and shredded
  • 1/2 cup unsweetened almond milk
  • 3/4 cup (184g) carton egg whites
  • 1 cup (248g) pasta sauce of choice
  • 4 string cheese sticks
  • 12 oz grilled chicken breast, chopped

Preheat your oven to 350 degrees and spray an 8×8 glass baking dish with non-stick spray.  Toss the spaghetti squash with the almond milk and egg whites. Pour into the baking dish and spread out over the bottom. Press down lightly to flatten it like a crust.

Spread the pasta sauce over top of the squash mixture. Cut or tear the cheese sticks and spread over the sauce and add the chicken breast pieces. Bake at 350 degrees for about 35 – 40 minutes until the cheese melts and the squash forms a crust. Remove from oven and let it sit for about 5 minutes before slicing.

Makes 4 servings at approximately 288 calories – 30g protein, 15g carbs, and 12g fat.

Notes

  • If you are using real pasta instead of spaghetti squash, cook 8 oz (dry) of pasta according to the package directions. It’s about half a box. You can use spaghetti noodles, but penne and elbows also work well. You could even use half squash and half pasta to compromise. 😉
  • You can use regular milk in place of the almond milk and 2 whole eggs in place of the egg whites. That’s what the original recipe called for. I used it many times with pasta noodles, and it should work just as well with squash.
  • Get creative and top with all kinds of pizza toppings. The Kid had hers with pepperoni and sausage. You can also use cooked ground beef, peppers, onions, olives and other standard pizza toppings.

Don’t let the idea of making spaghetti squash scare you away from this recipe. I found a VERY foolproof and simple way to make one. Take a whole spaghetti squash and prick the skin with a fork several times to poke little holes in it. Place it on a cookie sheet and bake it for an hour at 350 degrees. Remove it from the oven and let it cool. Slice it in half, remove the seeds and shred the flesh into “noodles” with a fork. Done!

You can do the same process with a butternut squash. It’s so much easier to bake them whole and slice them after they’re cooked. You don’t need superhuman strength and risk slicing a finger off in the process. That’s an added bonus. 😉

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