Barbecue Spaghetti Squash Pizza
1 Basic Pizza Crust, baked
1 small spaghetti squash (2 pounds)
1 cup barbecue sauce
¾ cup smoked gouda, shredded
¾ cup extra sharp cheddar, shredded
½ red onion, thinly sliced
Preheat the oven to 400℉.
Slice spaghetti squash in half lengthwise and scoop out seeds and ribbing. Brush with olive oil and sprinkle with salt and pepper. Place upside down on a baking sheet and poke the skin with a fork in several places.
Roast for 30-40 minutes or until tender. Remove from the oven and allow to cool slightly. Turn the squash over and use a fork to scrap and fluff the squash into strands.
Increase oven temperature to 450℉.
Spread barbecue sauce over the crust, using more or less according to taste. Sprinkle cheese over sauce and arrange spaghetti squash on top of cheese. Sprinkle more cheese and top with red onions.
Bake until the crust is golden and cheese is bubbly (10-12 minutes) Allow to cool slightly and cut into serving sized pieces.
8 serving, 400 calories per serving
Hack: You can use your favorite cheese in this recipe or whatever cheese you have on hand.
Hack: Store leftover pizza in the fridge for up to 5 days or freeze for up to 4 weeks. To freeze, place pizza in a tightly sealed freezer bag or container, separating each slice with parchment paper.
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.