The Famous Spagetti Squash Pizza

As you know I host a virtual online fitness group helping other women get fit too. Inside that group, I share what I eat each day my own personal recipes and this recipe has spread like WILDFIRE. One day I had some already cooked spaghetti squash in the fridge, it was Friday night, and Josh and I had been working on the rental all day. It was for sure a pizza kinda night but I have been working my way back to fit after recovering from my double mastectomy, reconstruction, and what I thought to be my body rejecting the implants nope just mono. I know fun haha! I was focused and this genius was born!

I mixed up all these ingredients not really sure what would happen, It turns out it was magic and ALL OF US make this multiple times a week and our husbands are requesting it too, so thought I would share!

Makes 2 personal pizzas

Ingredients

For the crust

• 1 small spaghetti squash cooked and shredded ( if you don’t know how to do this cut squash in half, scoop out seeds spray with olive oil spray, salt, and pepper, put on a tin foil-lined sheet pan, cut side down bake for 30-35 min at 350. Let cool.. using a fork scrape the flesh out down to the skin

• 2 eggs ( 2 flax eggs for Vegan option)

• 2 tablespoons almond flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1 teaspoon oregano

• olive oil spray

Toppings

• 1 cup any cheese you like ( Vegan cheese option)

• 1/2 cup any shredded meat ( jackfruit option) I have been obsessed with shredded pork or chicken bbq which is what I used in this recipe. I use the instant pot, 3 chicken thighs with 1/4 cup bbq sauce cook on manual, high pressure for 20 min. I put it in wraps, quesadillas, stuffed baked potato, and more importantly this pizza!!!!!!

  6 tablespoons of BBQ sauce

• 2 tablespoons finely chopped red onion

Directions

1. Preheat oven to 350 and spray 2 pie dishes with olive oil spray, set aside

2. Use a paper towel, clean dishcloth or cheesecloth to squeeze out any excess liquid from the squash

3. place in a bowl with eggs, almond flour and spices mix with a fork

4. Place 1/2 the crust mixture in each pie pan and pat down with a fork, cook for 15-20 minutes until firm and a little browned on the edges

5. when done spread 2 tablespoons of sauce on each pizza , add your cheese, meat, and onions to each one

6. pop them under the broiler until the cheese is melted and bubbly

7. drizzle the last tablespoon of bbq on top of each pizza and ENJOY!

I would love for you to tag me on IG if you make this and let me know what you think @lisamhauck love seeing you make my recipes!

RECIPE TIPS-

I like to cook a squash each weekend and have it in the fridge for this recipe makes it super simple and we’ve been eating this each week so meal prepping it was a no brainer

I recommend roasting the squash overusing the instant pot because the squash ends up too watery. You can do it this way just make sure you squeeze the water out.

Ideas of different pizza, we have done pepperoni, roasted veggies, the bbq one and NOW I want to try buffalo mozzarella, tomato and fresh basil to do a margarita style so you can get very creative with this!

Lasagna Boats

I am doing this AMAZING Rapids results program because well....3 summer vacations kicked my butt and I was bloated and not feeling my best so I choose something NEW that I had never tried before and IT WORKED! 

But in order for me to follow this meal plan, I HAD to make some carb sacrifices during the rd and final week so that is where this meal came into play. This momma was craving some Italian goodness and it 

INGREDIENTS 

• 1 lb Lean Ground beef, turkey or chicken
• 1 red onion diced 
• 1 tablespoon Minced Garlic
• 3 teaspoons Mrs Dash Italian seasoning
• Salt & pepper to taste ( I use pink salt)
• 1 egg
• 1 cup of 4% Cottage cheese
• 2 -3 tablespoons grated Parm cheese 
• 2 cups of your fav Marinara sauce or Tomato sauce
• 6 Zucchini cut length wise and most of the flesh removed to create a cavity
• 1 cup of mozzarella 
• Olive oil

DIRECTIONS

1. Preheat oven to 425
2. Place cut seeded zucchini on a sheet pan lined with tin foil, drizzle with olive oil, salt and pepper bake for 10-15 min unitl slightly soft
3. Mean while brown meat and chopped red onion on medium high heat, add salt, pepper and Italian seasoning to taste.
4. Add tomato sauce allow to simmer for 2-3 min on low
5. while it simmers place cottage cheese, 1 egg, 1 teaspoon of italian seasoning and grated cheese in a blender and blend till smooth and creamy
6. Fill zuchinni boats with creamy sauce and meat. Top it all with extra creamy sauce and mozrella cheeese.
7. Place back into the oven just until cheese is melted 

PRO TIP- To make this a fast easy week night dinner make the meat mixture and zuchinni boats over the weekend so you just have to blend the cheesey sauce and assemble! 

A little bit of meal prep goes a LONG WAY at 5pm :) ENJOY!