Spaghetti Squash Pizza Bowls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2oz Mozzarella Cheese, part skim milk1 clove Garlic, minced 1 cup Mushrooms, fresh4 cups Spaghetti Squash1 tbsp Extra Virgin Olive Oil1 cup Cottage Cheese (Low Fat 2%) 3 cups Baby Spinach (raw)1 cup Cathy's Homemade Spaghetti Sauce
1. To prepare the spaghetti squash, preheat the oven to 400° and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. Use a very sharp chef's knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Repeat with the other squash.
3. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
4. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Leave the oven on for later.
5. Meanwhile, cook the mushrooms In a large skillet over medium heat, with 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the spinach and cook, stirring often, until it is wilted. Set aside.
6. Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Divide the spinach and mushrooms into the spaghetti squash and stir into the squash. Add the spaghetti sauce and stir well. Season to taste with salt. Spread 1/2 the cottage cheese over each half and top with mozzarella.
7. Return the squash to the oven and bake for 20 minutes, or until the cheese is spotty brown. Sprinkle with fresh basil and red pepper flakes, if desired, and serve.
Serving Size: Makes 2 Pizza Bowls - 1 bowl per serving
2. Use a very sharp chef's knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Repeat with the other squash.
3. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
4. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Leave the oven on for later.
5. Meanwhile, cook the mushrooms In a large skillet over medium heat, with 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the spinach and cook, stirring often, until it is wilted. Set aside.
6. Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Divide the spinach and mushrooms into the spaghetti squash and stir into the squash. Add the spaghetti sauce and stir well. Season to taste with salt. Spread 1/2 the cottage cheese over each half and top with mozzarella.
7. Return the squash to the oven and bake for 20 minutes, or until the cheese is spotty brown. Sprinkle with fresh basil and red pepper flakes, if desired, and serve.
Serving Size: Makes 2 Pizza Bowls - 1 bowl per serving
Nutritional Info Amount Per Serving
- Calories: 394.4
- Total Fat: 15.5 g
- Cholesterol: 26.9 mg
- Sodium: 989.9 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 9.0 g
- Protein: 28.5 g
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