Baked spaghetti squash are filled with pizza seasonings, sauce, cheeses, and your favorite pizza toppings.
Ever tried to write a blog post about spaghetti squash when you’re daydreaming about mountains and hiking? It doesn’t work very well. I am itching to go hiking, and the biggest hill down here in Florida is almost big enough to trip over IF I’m not paying any attention and walking with my eyes shut. Therefore, I am thinking about bluffs and trails today.
*insert visual of Katherine hiking along a beautiful mountain ridge, with a breeze on her face, and breathtaking scenery all around*
Okay, enough daydreaming. It’s time to talk about the food.
There are a myriad of recipes for Spaghetti Squash Boats on the internet, and after seeing some of the ideas scattered around I got curious and wanted to make some myself. After sitting and thinking for a few minutes, I thought, “I know, pizza! That will be tasty and original.”
When you think of something and are so proud of your “original” idea, don’t google it to see if anyone else has thought of it too. Your ego will promptly deflate into a sad-looking little balloon as you scroll through a list of about 10 million other people who have already come up with said idea before it ever entered your brain. Actually, it was probably a good idea for me to google it because otherwise I would be walking around with my nose stuck up in the air. (I’m kidding; I would never do that.)
The cool thing is that even when a lot of people all have the same idea, each person’s experience and take on that idea will be just a little bit different. So, here is my version of Pizza Spaghetti Squash Boats. 🙂
This recipe is fun because, just like pizza, it’s easy to customize. Don’t like pepperoni? Try sausage or chicken, or just leave the meat out. Like olives? Add a few! I don’t know why I didn’t think to add olives to mine. It’s kind of depressing to think that I actually ate something identified as pizza-like that didn’t contain olives.
You might notice that the recipe calls for pizza sauce, but there is no pizza sauce apparent in these pictures. Casey and I are not fans of traditional pizza sauce and I simply left it off in the squashes I used to take the pictures. The sauce is in the recipe but listed as optional in case you’re not a pizza sauce fan either. You could always try a white sauce too, if you like.
Pizza Spaghetti Squash Boats
- 1 medium spaghetti squash (about 6-7 inches in length)
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/8 teaspoon dried thyme
- 1/3 cup pizza sauce (optional)
- 1/2 cup cheddar cheese
- 1/2 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- pepperonis (if desired)
Preheat oven to 400 degrees Fahrenheit. Cut squash in half length-wise and scoop out seeds and stringy pulp. Drizzle each half with olive oil. Place cut sides down in a shallow baking pan or dish and bake for 50-60 minutes or until flesh is tender and pierces easily with a fork. Remove squash from oven, but leave oven on.
Let squash sit for a few minutes until cool enough to handle. Turn halves over so inside of squash is facing up. Using a fork, gently loosen strands of squash inside the skin. Sprinkle halves with about half of the seasonings and toss/stir gently with strands. Add pizza sauce, cheeses, and pepperonis (or other desired toppings) and sprinkle with remaining seasonings. Return to oven for 5-10 minutes or until cheese is melted. Let stand for about 5 minutes before serving.
Note: we prefer to go lighter on the cheese; feel free to add more if desired.
~K in the Kitchen