Spaghetti Squash Pizza Nests

 

I tried these spaghetti squash pizza nests as an experiment, in which the crust is both a) low-carb and b) a vegetable. I don’t like them as much as regular pizzas, but the kids did eat them without complaint, so there’s that! I made the pizza nests in a silicone muffin pan because I didn’t want them to stick, but of course the crusts would have been crisper in the metal pan. Pick your poison.

1 medium spaghetti squash, halved
1 Tbsp. olive oil
kosher salt
freshly ground black pepper
1/3 cup lactose-free grated parmesan
1 tsp. garlic powder
nonstick cooking spray
2 cups pizza sauce (I used less)
1 ½ cups lactose-free shredded mozzarella
½ cup mini pepperoni (I could only find regular sized)
1 Tbsp. parsley, chopped

Preheat oven to 400 °F and line a medium baking sheet with parchment paper.

Drizzle cut side of spaghetti squash with olive oil and season with salt and pepper. Place cut side down on baking sheet and bake until tender, 45 minutes to an hour, depending on the size of your squash. Reduce heat to 375 °F when finished baking.

Let cool for 10 minutes before using a fork to shred the squash into spaghetti pieces. Place into a bowl and combine with parmesan and garlic powder. Season with salt and pepper.

Transfer ¼ cup squash to each hole of a greased muffin pan, pressing down on bottoms and side to create cups. Place in the oven to bake, 15 minutes.

Spoon pizza sauce into each cup, top with mozzarella and mini pepperonis. Bake again, 8-10 more minutes, or until cheese is melted.

Top with parsley and serve.