Wednesday, September 4, 2013

RECIPE: PIZZA WITH SPAGHETTI SQUASH CRUST (Great for Dieters and Diabetics who crave pizza)


Recipe creation and Photo submitted by: Rick Beach

At tasty alternative to traditional bread dough crust.  Great for Dieters and Diabetics
These are baked in well-seasoned & well-greased 6 inch cast iron skillets  


½             Spaghetti Squash with seeds scraped out
1 ½  Tblsp             Olive Oil
1 Tblsp                  Parmesan Cheese grated
1 Small                  Chicken Breast Cooked and sliced thin then cut in 1 inch pieces
1 ½ Tblsp              Olive Oil
1 Large Clove     Fresh Garlic (minced)
3 Tblsp               Chopped Sun Dried Tomatoes (Type packed in Olive oil in jars)
1 Tblsp                  Chopped Fire Roasted Red Peppers (Type packed in Olive oil in jars)      
2.5 oz can            Black Olives sliced
Pinch                     Salt & Pepper
8 Leaves               Fresh Basil Leaves (coarsely chopped
4 Tblsp                  Mozzarella Cheese shredded  (Or Mex Mix if Calories etc are not a concern)

Preheat oven to 375°

Lightly salt the inside of the Squash.  Place Spaghetti squash cut side down in a glass microwave safe casserole dish.  Add about 1 inch of water.  Cover with plastic wrap, pushing the plastic wrap down between the squash and the dish sides until the plastic touches the water (this creates extra wrap for expansion during microwaving).  Seal the plastic wrap around all sides of the dish to create a sealed tent.  Microwave on high for 5 minutes.  Turn dish 90°. Then microwave on high for another 3-5 minutes.  If done the squash skin will give fairly easy when pushed or squeezed.  Leave the plastic in place while sautéing the toppings.

In 1 ½ Tblsp of Olive oil sauté the minced garlic on low, and not long.  Avoid any darkening of the garlic by over cooking.  Add the Sun Dried Tomatoes, Roasted Red Peppers, Black Olives, and Salt & Pepper.  While still on low heat stir until all ingredients are completely heated.

Pull the Plastic wrap off the squash and drain any water.  Lift a corner away from your face, hands, and arms, to avoid getting burned by steam.  Use a fork or tongs to pull the squash strings out.  Place them in the used microwave dish.  Once the squash has all been pulled out fluff with a fork and drizzle the 1 ½ Tblsp Olive oil over the squash strings.  Mix with fork until well coated with the oil. 

Toss the cooked squash strings with 1 1/2 Tbsp Olive Oil.  Divide the squash strings in two equal portions, then arrange in the bottom of the two well-seasoned, well oiled, cast iron skillets (6 inch cast iron skillets) . 

Next sprinkle the Parmesan Cheese over the squash.  Then arrange half the cooked and sliced chicken breast over the Parmesan Cheese.

Next divide up the sautéed items onto each one of the pizzas you are creating.

Bake for 15 minutes at 375°.  Then remove from the oven and place on medium high over the stove burner.  Cook over the burner until the squash bottom just begins to brown and start to crisp.  Remove from the stove burner.

Sprinkle the Mozzarella Cheese on top of both pizzas and return to the oven for 1 minute to melt the Mozzarella Cheese.

Serves 2

1 comment:

  1. Wow, that looks really good! I might have to try that. I SHOULD be dieting...


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