Spaghetti Squash Pizza

Is it possible to go wrong with pizza? It’s such a good meal and love mixing up the toppings all the time. Not only can you switch up the toppings, you can do the same for the crust! I’ve tried cauliflower crust before which worked out relatively well. But today, I tried something that I had never heard of before: spaghetti squash pizza crust!

I saw this on the show The Kitchen, and the recipe is from Food Network (link here). It was so intriguing to watch them turn the spaghetti squash into a crust so I had to try it out. I was also curious as to whether it would actually be strong enough to be held like an actual slice of pizza.

The recipe was pretty simple too. It starts by roasting the squash whole (with a few knife punctures for venting). It takes a bit longer to cook this way but it was much simpler than struggling to cut it raw. Once soft, then you cut it in half, remove the seeds and use a fork to get out all the squash strands. Next step was squeezing the squash in a towel to remove as much moisture as possible, then mixing it with egg, cheese and garlic salt. That’s it.

I spread that mixture on my baking sheet and baked for 20 minutes like the recipe instructed. At that point it had firmed up but it was still a little soft. I proceeded anyways with the sauce and cheese, then baked another 10 minutes. It looked pretty good with all the gooey cheese. But as I was cutting through it, I knew there would be no way to pick up a slice. It was so soft, I would have to eat it with a fork and knife.

It did taste really good, even though I couldn’t eat it like traditional pizza. I found it to be a lot lighter than regular pizza, mostly due to the fact that there was no flour-based crust. The squash had such a nice texture and it went so well with the cheese and sauce. I probably could have eaten the whole thing because it tasted so delicious.

I would want to try this recipe again, but with a couple changes.

  1. I would try pressing out the squash mixture into a thinner layer, which means using a bigger pan.
  2. I also think flipping the crust halfway through baking would ensure both sides were cooked through and crispy.

But using spaghetti squash as a pizza crust is a great idea and it’s such a nice way to make a veggie-based meal. This is also a cool gluten-free option for those who struggle to find good gluten-free pizzas.


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