Wednesday, July 5, 2017

Pepperoni Pizza Spaghetti Squash

The Man of the House loves pizza. That is not an exaggeration.  He would eat pizza several days a  week if he could.  If you ask what he wants for dinner - 97% of the time the answer is going to be "Pizza".  I'm pretty sure you could bribe him to do almost anything by offering him a good pizza.  You get the picture... he enjoys his pizza.

We recently discovered that he also seems to have a sensitivity to gluten.  Which puts quite a damper on that whole "He loves pizza" thing.  Fortunately many of his local pizza spots do offer a gluten free pizza crust.  And I have found a frozen gluten free crust that he likes just fine.  But a lot of the gluten free products are highly processed and have some ingredients which some may find a little questionable.

I am big into the spaghetti squash this year, and am always prowling Pinterest for new recipes to try with it.  Which is why I was happy to spot the idea of using the typical pizza toppings with spaghetti squash to create a gluten-free pizza-ish treat!

It's easy as... well... pizza pie.

Start by cooking  the spaghetti squash as usual.  For me, this means cutting the squash in half length-wise.  Scoop out the seeds.  Drizzle with olive oil, salt, and pepper.  Place face down on a baking sheet.  Bake at 375 degrees for 45 minutes to 1 hour.

Once your squash is cooked, use a fork to loosen the strands of flesh from the shell.  Leave it in the rind.  It's going to act as a bowl for you!

Pour about a 1/2 cup of your favorite pizza sauce onto the spaghetti squash strands and mix.  Top with shredded mozzarella and pepperoni.

Place under the broiler for 6 to 10 minutes.  (Until cheese is melted, bubbly, and golden)

And...  ENJOY!!  

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