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Whip up these Veggie Lover's Spaghetti Squash Pizza Boats for a low-carb + gluten-free pizza night of epic proportions!

Veggie Lovers Spaghetti Squash Pizza Boats

Whip up these Veggie Lovers Spaghetti Squash Pizza Boats for a low-carb + gluten-free pizza night of epic proportions!

Course Main Dish
Cuisine American
Keyword Spaghetti Squash Pizza Boats
Cook Time 40 minutes
Total Time 40 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1/4 cup pizza sauce
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1-2 cups veggies see below
  • 1 clove garlic smashed and miced
  • 1 medium spaghetti squash 6-8 inches long
  • crushed red pepper flakes for topping
  • season veggies with 1/4-1/2 tsp Italian seasoning blend
  • 1/8 tsp salt extra to taste if desired
  • 10 slices of pepperoni
  • crushed red pepper flakes for topping if desired
  • optional fresh basil for topping if desired

VEGGIE OPTIONS:

  • I used equal parts chopped bell pepper and chopped mushrooms - delicious!
  • bell peppers
  • onion
  • mushrooms
  • spinach
  • broccoli
  • tomato
  • olives

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
  3. If you're having trouble cutting the squash, feel free to stick each squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good after at 4 min or so.
  4. Next grab a lipped baking sheet or a baking dish. Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 35 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  5. While the squash roasts, chop all your veggies and portion out your toppings + sauce.
  6. You can use raw veggies in your squash if you prefer the crunch, but I like to lightly sauté mine. Heat a pan/skillet to medium-high heat and sauté your veggies in a drizzle of olive oil, adding the garlic towards the end to prevent burning. Once softened, pat dry with a paper towel and season with Italian seasoning blend, salt, and pepper.
  7. Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
  8. Stir in 2 TBSP of sauce and 2 TBSP parmesan cheese to each squash boat along with several spoonfuls of veggies. When it comes to extra sauce, veggies, cheese... have at it yo! I tend to overstuff mine.
  9. Top with remaining veggies/toppings, mozzarella cheese, pepperoni and finish off with a sprinkle of red pepper flakes for a kick.
  10. Switch oven to BROIL on HIGH, place squash back on your baking sheet/pan and broil until hot and bubbly, about 4 minutes. Keep an eye on it so you can yank at your perfect degree of golden cheesiness.
  11. Commence faceplant!

Recipe Notes

I chose to chop my pepperoni into fourths because I love having a little bit of pepperoni in every bite. Feel free to follow suit!

Need to make this 100% VEGAN or VEGETARIAN? It's super easy!

Simply skip the pepperoni (or opt for a yummy vegan variety - there are a few good ones out there to choose from made with tempeh/tofu) and, if needed, replace the cheese with your favorite dairy-free shreds.

No pizza sauce? No problem! I made my own pizza sauce using my favorite jarred spaghetti sauce and some tomato paste to thicken it (if sauce is watery your stuffed squash will be as well) - regular spaghetti sauce will work in a pinch but may be very watery. If you're using that instead you can warm it up and add it to the squash as needed after stuffing it with cheese/veggies/toppings.