pizza stuffed spaghetti squash
Cozy, fun, and fairly healthful thanks to the big honkin' stringy gourd we're baking all this shit in.
Ingredients
- 2 medium spaghetti squashes
- 2 cups mixed mushrooms, diced (I like shiitakes and cremini)
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tsp dried fennel
- 2 cups marinara sauce, homemade or store bought
- 2 cups low moisture mozzarella cheese, shredded
- 3 oz vegetarian or regular pepperoni
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Poke several holes into each spaghetti squash. One at a time, place on a plate and microwave for 4 minutes. Let cool to the touch, then slice in half lengthwise. Repeat with the second squash. Scoop out the guts and the seeds.
- Rub the cut sides of the squashes with olive oil and season with salt and pepper. Place on the baking sheet cut side up and roast for 30 minutes.
- Meanwhile, make the sauce. Melt the butter in a large skillet over medium heat. Stir in the mushrooms and a pinch of salt and pepper, then cook undisturbed for 5 minutes. Stir in the garlic, oregano, basil, and fennel for 1-2 minutes. Pour in the marinara saue and simmer gently for 5 minutes (or longer if your squash is still cooking).
- Divide the sauce into the squash cavities. Top with 1/2 cup of cheese per squash half. Dot with the pepperonis. Bake an additional 10-15 minutes until the cheese melts and bubbles.
- Let cool 5 minutes, then serve with fresh basil.