Instructions

1. 1

   To expedite the cooking of the spaghetti squash, make several punctures all over its surface with a knife and microwave it for 5 minutes. Then, continue microwaving in 2-minute intervals until the skin yields easily when pressed.

2. 2

   Carefully slice the squash in half, discard the seeds, and use a fork to scrape out the flesh into strands.

3. 3

   Transfer the cooked spaghetti squash into a clean cheesecloth or kitchen towel and thoroughly squeeze out as much moisture as possible.

4. 4

   Set your oven to preheat at 375°F. Prepare two baking sheets by lining them with parchment paper and lightly spraying them with cooking oil.

5. 5

   In a medium-sized bowl, combine the spaghetti squash with the egg, mozzarella cheese, Parmesan cheese, oregano, and garlic powder, mixing well.

6. 6

   Shape the mixture into four 7-inch rounds on the prepared baking sheets, pressing down to ensure they are quite thin, as thinner crusts will result in a crisper texture.

7. 7

   Lightly mist the crusts with olive oil spray and place them in the oven to bake for 15 minutes, or until they turn golden. Carefully flip each crust using a spatula and return to the oven, baking for an additional 5 to 7 minutes until they are crispy.

8. 8

   Spread approximately 1 1/2 tablespoons of sauce over each baked crust, ensuring to leave a 1/2-inch border around the edges.

9. 9

   Evenly distribute the remaining cheese over the sauce.

10. 10

    Return the pizzas to the oven and bake for 3 to 4 minutes, or until the toppings are heated through and the cheese is melted.

Nutrition Information

Notes & Tips

• The thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.