Spaghetti Squash Pizza

Spaghetti Squash, 4 cup
Mozzarella Cheese, part skim milk, 8 oz
Aidells Chicken Italian meatballs, 2 serv (8 meatballs sliced in half)
*Ragu Light - Tomato & Basil, 1 cup (no sugar added)
Red Onion Raw (1/4 cup, 40g or 1.4oz), 0.25 cup
Egg, fresh, whole, raw, 1 large
Garlic, 2 clove
Kraft grated parmesean cheese, 2 tbsp.

There is a similar recipe on pinterest but I highly recommend adding the garlic cloves & parmesean for a better tasting crust!

First cook spaghetti squash in oven at 375 for about 45 min. I clean out the seeds and scrap out the excess, rub with a little olive oil and cook each half face down in about 1/2 inch of water on a non-stick pan to prevent burning.
Once they are done, let cool, then scrap out as much squash as you can into a mixing bowl. Use a paper towel to get out extra moisture & let sit for 15 min to finish cooling.
Then combine egg, 2 cloves fresh garlic, salt/pepper, a little Italian seasoning & 2 tbsp. parmesean to make the crust. Coat non-stick pan with olive oil and shape mixture into a pizza. Bake on 375 for 30 minute or until desire of crispiness. I took it out periodically to cool about every 10 minutes.
Once the crust is done, add sauce and toppings. I used Ragu no sugar added tomato basil and covered the pizza with sauce (about 3/4 cup). Then I added Aidell's Italian chicken meatballs (8 meatballs equals 2 servings) and I sliced them in half to cover the pizza in addition to 1 slice of red onion. Top this with 8oz of grated mozzarella cheese part skin. Put back in the oven and cook until cheese is melted. Cut into 8 slices ( I did square slices and made an oval pizza).

Serving Size: 2 slices equals 1 serving

Number of Servings: 4

Recipe submitted by SparkPeople user KMDEGEEST.