The time has come… Spaghetti Squash Pizza Crust is here! This recipe is nothing short of a modern day pizza miracle. Seriously. While slightly labor intensive, this low calorie, low carb, high fiber crust will make your pizza become everything you want and more. Just take my word for it and make it. Inspired by: Delighted Momma
- 2 1/2 cups of spaghetti squash (about 1 very large spaghetti squash or two smaller sized ones)
- 1 egg
- 1/4 tsp of garlic salt
- 1 cup of mozzarella cheese
- 1/4 cup of flax meal
- Preheat your oven to 400 degrees.
- Cook your spaghetti squash however you prefer (see my post on cooking spaghetti squash).
- Once your spaghetti squash is cooked, use a fork scrape out the insides. You will now need to squeeze out as much water from the spaghetti squash as possible. This is very important if you do not want a mushy pizza crust (it is also the most time consuming part of the recipe). I have found that placing the spaghetti squash in a strainer as it cools is helpful, as well as using two cutting boards to squeeze the squash, just squeezing it with my hands in fist fulls, and using paper towels to absorb extra moisture.
- Combine the spaghetti squash and all the other ingredients listed above with your hands.
- Line a baking sheet or pizza pan with parchment paper and evenly spread your mixture on it. Make sure you keep the dough pressed together firmly as you spread.
- Bake your pizza crust for 25- 30 minutes or until you notice the edges starting to brown. At the end of the 30 minutes carefully flip your crust and continue to bake for additional 25-30 minutes until pizza is no longer mushy and fully baked through.
- Take your crust out and spread on pizza sauce and whatever toppings you love. Place it back it the oven for a few more minutes to let everything melt and get all bubbly.
This is quite possibly the best mac & cheese recipe I’ve come across. AND it’s not THAT bad for you. The original recipe is labeled as “light” and it’s from Cooking Light, but of course all cheese is pretty fattening, so I don’t really like to label any type of mac & cheese dish “light” … hence the “not-so-bad-for-you” label. This recipe combines some cheese with squash and Greek yogurt, so you still get that creamy texture, but not as bad as traditional mac & cheese. If you’d like to make it even healthier, you can make it with spaghetti squash like I did here. Original recipe can be found here.
3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups 1% milk
2 garlic cloves, peeled
2 tablespoons plain fat-free Greek yogurt
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups shredded Gruyère cheese
1 cup grated Romano cheese
1/4 cup finely grated fresh Parmigiano-Reggiano cheese
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons dried parsley
1 spaghetti squash or 1 pound cavatappi pasta
1. Preheat oven to 375°.
2. Combine butternut squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork (about 25 minutes).
3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt and blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
4. Cook pasta according to package directions OR cook spaghetti squash. (If you’re unfamiliar about how to cook spaghetti squash, please see my past post here). Add pasta/spaghetti squash to butternut squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Heat a small pan coated with cooking spray over medium heat. Add panko, and cook for 4-5 minutes or until golden brown. Remove from heat and stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta or spaghetti squash mixture. Lightly coat topping with cooking spray.
6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve!
Spring Rolls are the greatest thing ever and if you live anywhere near Worcester, MA, I’d definitely recommend trying out Dalat on Park Ave. I went to college right around the corner and this little Vietnamese place has the best spring rolls quite possibly ever. That’s where my love affair of Vietnamese Spring Rolls (and Vietnamese food in general) began. Now that I’m on the other side of the country, one of the greatest things about living in San Francisco is that there are spring rolls basically everywhere. I decided one day that I wanted to try to make these myself (or perhaps it was my boyfriend’s idea – he is obsessed), and it turned out to be a success! They are fairly time consuming to make, but require no oven and if you make enough, they can be an entire dinner. I combined a few different recipes to come up with the below recipe and matching peanut sauce, so this is my take on Vietnamese Spring Rolls. They’re great as an appetizer or if you make 4-5 per person, you’ll have a dinner. I used this stuff called PB2 for the sauce (which is amazing – basically powdered peanut butter that you add water to – and only about 45 calories and 13 calories from fat) and it makes the sauce recipe a lot healthier.
Ingredients for spring rolls:
1 lb small shrimp
Bunch of basil
Bunch of mint
Bunch of cilantro
Rice vermicelli (or 1/2 spaghetti squash – you can make it with this!)
Head of butter lettuce
Ingredients for peanut sauce:
3/4 cup PB2 (or 3 tbsp peanut butter)
3 tbsp hoisin sauce
2 tbsp lime juice (or rice vinegar)
4 1/2 tsp soy sauce
1 clove garlic, crushed
1 tbsp white sugar
2 1/4 tsp garlic chili sauce (I’d recommend this one by Sriracha)
1/2 tsp toasted sesame oil
1/4 cup chopped peanuts
1/4 cup water (if it’s already a little watery or not enough, you can omit this or add more)
1. Prepare peanut sauce by mixing together all the sauce ingredients.
2. Cook about 1/3 of vermicelli package according to the package instructions (very easy, only takes about 10-15 mins total to cook). You can also sub this with some spaghetti squash (as pictured) if you’d like.
3. Let peanut sauce and vermicelli cool in the refrigerator for about 15-20 minutes.
4. Once everything is “prepped” you can start making the rolls. Fill a big bowl with water and dip the rice paper in one at a time for about 15-20 seconds until it is soft and pliable. Remove from the water, shake it out gently, and place it on a damp plate.
5. Add a leaf of lettuce, some basil, mint, cilantro, shredded carrots, vermicelli, and shrimp all on top of each other. Pictures below.
6. Tightly roll the ingredients into a cigar shape and close in the sides. This step takes a a few tries! It will be pretty sticky, and you might get a tear or two, but you’ll get the hang of it!
7. Serve with sauce!
(Please excuse the Christmas tree plate!)
This is the recipe that transformed my boyfriend and I into spaghetti squash fanatics (or “sketti squash” as we affectionately refer to it as now). I knew of spaghetti squash because a friend of mine raved about it in college, but I don’t think I ever tasted it. We try to eat really healthy, and my boyfriend came across this recipe earlier in the year. It’s still our favorite spaghetti squash recipe, and the best parts about it are that it’s super easy to make, very healthy, and heats up very well (helloooo leftovers)! Thanks to (Healthy) Vittles and Bits for the original recipe (I have modified it slightly to reflect how I make it)!
1 lb ground turkey
3 pressed garlic cloves
2 cups tomato sauce
1 tsp dried oregano/parsley mix (3/4 oregano, 1/4 parsley)
3/4 (6oz) bag of shredded, reduced fat mozzarella cheese
1 large spaghetti squash
1/2 cup Feta cheese
1. Preheat oven to 375 degrees.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Place each half face down on a large microwaveable plate and microwave for 10 minutes on high.
3. While the squash is cooking in the microwave, brown the ground turkey over medium heat. Add in the garlic, tomato sauce, oregano/parsley mix seasoning. Mix together. Stir in 1/2 of shredded mozzarella.
4. When the squash is finished cooking, let cool for a few minutes. Then scrape out the insides of the squash halves using a fork into a 9×13 pan (if it is not a non-stick pan, spray with some olive oil cooking spray). The spaghetti squash should be the first layer on the bottom of the pan.
5. Spoon the ground turkey mixture on top of the spaghetti squash.
6. Sprinkle the feta cheese and the rest of the mozzarella cheese on top and bake uncovered for about 20-25 minutes.
7. After 20-25 minutes, broil for 3-5 minutes (500 degrees) until the cheese is nice and browned on top.