Here is a quick post about tonight’s dinner for those that have been asking. Sorry it’s not in the standard format, you might want to read through the whole post before you attempt it.
1 spaghetti squash
Olive oil
Sea salt
Ground pepper
Preheat oven to 400 degrees. Line 1” deep pan with parchment paper.
Cut ends off squash, cut in half, remove seeds. Brush squash with olive oil and season lightly with salt and pepper.
Roast cut side down for 40 minutes or until paring knife easily pierces skin and flesh.
Remove from oven and cool to a manageable temperature to touch. Flake squash flesh with fork. Place flaked squash into a clean dish towel and wring out the water/moisture. Place drained/wrung squash in a mixing bowl. Add the following ingredients and mix by hand to combine.
2 eggs
1 cup shredded mozzarella cheese
1 clove of garlic, pressed
1 tsp oregano
1/4 tsp cayenne pepper
1 Tbsp cornmeal
Line pizza stone with parchment paper and dust with 1 Tablespoon cornmeal. Turn squash mixture evenly onto parchment paper and smooth until 1/2” thick and a 10” circle. Bake for approximately 25-30 minute or until golden brown. Remove and cool for 10 minutes.
Toppings that we added:
Rao’s Pizza sauce (1/2 jar)
1 cup mozzarella cheese
15-20 pepperoni slices
1/4 cup vertically sliced red onion
2 Tbsp shredded Parmesan cheese
Bake an additional 20 minutes checking every 7-8 minutes. Enjoy!
