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Spaghetti Squash Pizza Boats (Gluten-Free)

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Spaghetti squash is one of those miracle veggies that turns into something so not-veggie like (other examples: zoodles, cauliflower pizza, cauliflower anything!). You just pop it in the oven for a bit, take it out and shred it with a fork, and then you have something that so resembles pasta, it’s scary. And not only that, it is delicious! I am definitely not against eating pasta when you want pasta, however sometimes it’s nice to have a veggie-fied version. When you mix it with some cheese and toppings, as a result, you have a wonderful hybrid of pizza and pasta: Spaghetti Squash Pizza Boats! The perfect little vehicle to stuff all of your favorite pizza toppings into.

For my Spaghetti Squash Pizza Boats, I added artichoke hearts, mozzarella cheese, olives, tomatoes, basil and oregano. If you want a super saucy bowl, add marinara sauce, or any other pizza sauce you enjoy!

Further Food Nutritionist Commentary:

Squash. Also known as summer squash, yellow varieties of squash provide numerous health benefits. The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That's a serious nutritional power-packed veggie

By Anna Lee

Spaghetti Squash Pizza Boats (Gluten-Free)

  • Prep Time:20 Minutes
  • Cook Time:1 Hour
  • Servings: 4

Ingredients

2 spaghetti squash, medium to large

2 tablespoons olive oil

Salt and pepper, to taste

1 cup mozzarella cheese, shredded

1/2 cup cherry tomatoes, halved

1/2 cup black olives, sliced

1/2 cup marinated artichoke hearts, chopped

Dried basil

Dried oregano

Instructions

  1. Preheat oven to 400 F.
  2. Cut the top and bottom off of each spaghetti squash, then stand on one end and slice through the squash carefully.
  3. Scoop out seeds and stringy bits. Rub with olive oil, salt, and pepper.
  4. Place cut-side down on a parchment paper-lined baking sheet.
  5. Bake for 40-60 minutes, depending on squash size and oven strength.
  6. Once you can pierce the squash with a fork easily, shred and ‘fluff’ the squash with a fork until you get strings of ‘spaghetti’.
  7. Keep the squash noodles inside its boat. Add a drizzle of olive oil into the squash noodles, and about half of the mozzarella cheese. Mix well.
  8. Add other toppings, and the rest of the cheese.
  9. Place back in the oven for 5-8 minutes, broiling at the end if desired, until cheese is melted.
Preheat oven to 400 F. Cut the top and bottom off of each spaghetti squash, then stand on one end and slice through the squash carefully. Scoop out seeds and stringy bits. Rub with olive oil, salt, and pepper. Place cut-side down on a parchment paper-lined baking sheet. Bake for 40-60 minutes, depending on squash size and oven strength. Once you can pierce the squash with a fork easily, shred and ‘fluff’ the squash with a fork until you get strings of ‘spaghetti’. Keep the squash noodles inside its boat. Add a drizzle of olive oil into the squash noodles, and about half of the mozzarella cheese. Mix well. Add other toppings, and the rest of the cheese. Place back in the oven for 5-8 minutes, broiling at the end if desired, until cheese is melted.

Nutrition Information

Per Serving: Calories: 231; Total Fat: 19 g; Saturated Fat: 4 g; Monounsaturated Fat: 8 g; Polyunsaturated Fat: 1 g; Cholesterol: 20 mg; Sodium: 483 mg; Potassium: 301 mg; Carbohydrate: 8 g; Fiber:  2 g; Sugar: 0 g; Protein: 9 g

Nutrition Bonus:

Vitamin C: 19%; Vitamin A: 12%; Iron: 1%; Calcium: 37%;

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