Saturday, March 26, 2016

Pepperoni Pizza Stuffed Spaghetti Squash Bowls

Low carb and flavors just like pizza, these Pepperoni Pizza Stuffed Spaghetti Squash Bowls are gooey and cheesy!

These spaghetti squash bowls are a perfect way to get more pizza in your diet but keep the carbs down! Top with whatever toppings you like on your pizza.

Cooking the spaghetti squash in the skillet helps remove lots of water from the squash that would then water up the final dish. It also adds so much delicious flavor that you may be tempted to stop cooking right there and dig in!

Pepperoni Pizza Stuffed Spaghetti Squash Bowls
Serves 2
  • 1 (3-4 lb) spaghetti squash
  • 1/2 cup diced onion
  • 2 to 3 garlic cloves, minced
  • about 1/2 cup marinara sauce
  • 1/4 cup shredded mozzarella
  • 2 tablespoons shredded parmesan
  • 1/2 teaspoon dried italian seasoning, or to taste (plus more for serving)
  • 1/4 teaspoon dried red pepper flakes, or to taste (plus more for serving)
  • 6-8 slices of pepperoni (I used turkey)
  • salt, to taste
  • pepper, to taste
  • olive oil
Preheat oven to 425 F. Slice spaghetti squash in half in the center and scoop out the seeds. Brush with about 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Roast, cut and seasoned side down, for about 1 hour, or until tender. Remove from oven and allow to cool until cool enough to handle. After cooled, scoop the spaghetti strands out of the shell. Be sure to leave a thin amount in the shell to keep the filling from falling out. (Just like Twice Baked Potatoes). Put spaghetti strands in a bowl and set aside. 

Next, add about 2 tablespoons of olive oil to a large skillet. Add onion, italian seasoning and red pepper flakes. Cook over medium heat until soft. Add garlic, spaghetti squash, and a sprinkling of salt and pepper. Cook for a additional minute. Add marinara sauce and taste for seasoning. 

Fill the shells with the spaghetti squash mixture, half in each. Top with mozzarella, then parmesan and finally pepperoni slices. Sprinkle with additional italian seasoning and red pepper flakes if desired. Bake at 425 for 10 minutes or until bubbly and browned. You may also Broil for 2 to 3 minutes or until bubbly and browned. 

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