By Andrea, from It Takes Time
With just four ingredients, you can create this kid-friendly real food Spaghetti Squash Pizza Pie for $10!
Spaghetti squash is the basis for this simple kid-approved recipe. This popular alternative to pasta is a variety of winter squash with a mild taste and is low-carb. It is quickly transformed into a crust that can be topped with a variety of vegetables, cheeses, and tomato. This recipe is gluten-free, grain-free, and dairy-free!
I purchased all three ingredients at a local health food store. I like Bionaturae tomato paste because it’s organic and packaged in glass. I love Applegate meat products for their commitment to real food and label transparency.
Where ever you derive your ingredients for this meal, your family will love it!
Spaghetti Squash Pizza Pie
- 1 medium/large spaghetti squash
- 1 tablespoon melted butter or ghee. (Olive oil may be substituted.)
- 1 egg
- 4 ounces tomato sauce or diluted tomato paste
- 4-6 nitrate-free pepperoni
- sea salt to taste
- black pepper to taste
- optional pizza seasonings
Directions
Pierce whole spaghetti squash with knife or fork.
Place in shallow baking dish with water.
Bake at 400 degrees till soft.
Cut and remove flesh. Discard seeds and skin.
Place squash in nut milk bag or cheesecloth. Squeeze to remove moisture.
Place squash in a bowl. (You’ll need 3-4 cups of flesh. If you have extra, save for another use.)
Add lightly beaten egg and desired seasonings.
Blend thoroughly.
Press into pie plate.
Bake at 400 degrees for approximately 20 minutes.
Remove from oven and top with tomato sauce and pepperoni. (Feel free to add raw milk cheese, onions, or vegetable toppings.)
Cook in the oven for another five minutes till done.
Enjoy!
- 1 medium/large spaghetti squash
- 1 tablespoon melted butter or ghee. (Olive oil may be substituted.)
- 1 egg
- 4 ounces tomato sauce or diluted tomato paste
- 4-6 nitrate-free pepperoni
- sea salt
- black pepper
- optional pizza seasonings
- Pierce whole spaghetti squash with knife or fork.
- Place in shallow baking dish with water.
- Bake at 400 degrees till soft.
- Cut and remove flesh. Discard seeds and skin.
- Place squash in nut milk bag or cheesecloth. Squeeze to remove moisture.
- Place squash in a bowl. (You’ll need 3-4 cups of flesh. If you have extra, save for another use.)
- Add lightly beaten egg and desired seasonings.
- Blend thoroughly.
- Press into pie plate.
- Bake at 400 degrees for approximately 20 minutes.
- Remove from oven and top with tomato sauce and pepperoni. (Feel free to add raw milk cheese, onions, or vegetable toppings.)
- Bake for five minutes till done.
