Spaghetti Squash Pizza Pie
Cut spaghetti squash in half lengthwise. I find it is easier to cut if you start in the center cutting outward to one side and then the other side.
Scoop out the seed and pulp. Set aside for now.
Turn squash rind side up to baked at 425 degrees for 20 to 25 minutes, depending on size of squash. Touch the rind if palpable to touch, remove from oven. It will be a golden brown color when you turn it over. If under done but can be removed from rind, that is okay. It will give you a crustier "crust."
Use a fork to scrap membrane from the rind.
It should be easy to remove and look like fluffy spaghetti.
In a bowl combine 1 egg, 1/4 cup milk and 1/2 cup grated Parmesan cheese. Add the spaghetti squash. mix well.
Spread mixture evenly onto a pizza pan, 9 x 13 pan or in my case a iron skillet. Baked at 25 degrees for 15 minutes. Remove from oven turn temperature to 350 degrees.
Spread your favorite pizza sauce over the "crust," add you favorite grated cheese mix (1 1/2 cups) and toppings. Sprinkle with a little Italian spices. (My sauce is pumpkin puree, instead of tomato sauce.)
Bake at 350 degrees for 15 to 30 minutes or until cheese has melted to a golden brown color. Let cool five minutes before cutting. Enjoy.
Don't worry if the crust is soft, it will still taste good.
Recipe created by June Stearns Butka
