Low Carb Spaghetti Squash Personal Pan Pizzas

Create a whole new spin on spaghetti squash, just by cutting it differently!

You can create these cute Spaghetti Squash “Pan Pizzas” simply by cutting the squash into horizontal rings!  Perfect for adding all your favorite pizza toppings!  Such a fun presentation of healthy food for the kiddos (and adults too!)

There are so many reasons to love this recipe!  It’s yummy, versatile, low carb, and it all cooks on one sheet pan!

Here’s what you need:

• Spaghetti squash
• Sauce of some sort – tomato or pesto
• Shredded cheese – we love this Trader Joe’s Quattro Fromaggio blend – but any will do!
• And toppings – we used Aidells Italian Chicken sausage, mushrooms & cherry tomatoes – but be creative! Chopped broccoli, pesto and shrimp would be a great combination too!

After you prepare your ingredients, just toss your toppings with a little olive oil, salt & pepper, and add them to the sheet pan with the spaghetti squash. 

Simply roast for 30 minutes, then shred the squash with a fork, top with sauce & add your toppings.  And voila! Spaghetti Squash Pizza Nests are served!

Low Carb Spaghetti Squash Personal Pan Pizza

Recipe by @thetastybitsCourse: DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Create Spaghetti Squash Pan Pizzas simply by cutting the squash into horizontal rings!  Perfect for adding all you favorite pizza toppings!

Ingredients

• 1 large (2.5-3 lb.) Spaghetti Squash

• 3 tbsp olive oil – divided

• 1/2 tsp ground black pepper

• 1/2 tsp salt – divided

• 1 tsp Italian seasoning

• 1 cup sliced mushrooms (such as Baby Bella or Shiitake)

• 1 cup halved cherry tomatoes

• 2 links cooked Italian Chicken Sausage – sliced (such as Aidells)

• 4 tbsp tomato sauce or pasta sauce

• 1/2 cup shredded Italian cheese blend (or shredded mozzarella)

• Optional garnishes: chopped fresh basil or shredded Parmesan cheese

Directions

• Preheat oven to 425 degrees. Line a sheet pan with non-stick foil, or foil coated with non-stick spray.
• Trim ends from squash, and slice crosswise into 4 equal rings. Scoop out seeds from the rings, and discard. Place the rounds on the sheet pan, and drizzle with 2 tablespoons olive oil & sprinkle with 1/4 tsp pepper & 1/4 tsp salt.
• Next, combine mushrooms, tomatoes, sausage and remaining tablespoon of olive oil in a small bowl. Sprinkle with 1/4 tsp pepper, 1/4 tsp salt & 1/2 tsp Italian seasoning. Toss to coat & spread in an even layer on the sheet pan around the squash.
• Roast until squash is tender, about 30 minutes. Remove from oven.
• With a fork, shred the squash in the center of each squash ring, top with a tablespoon of the tomato sauce, and sprinkle with shredded cheese. Finally, divide the mushrooms, tomatoes & sausage between the 4 rounds, and add any garnishes of choice. Enjoy!