Directions

1. Preheat oven to 400° F.  Cut squash in half lengthwise and scrape out the seeds.  Brush the inside of each half with the virgin olive oil and sprinkle with Kosher salt and freshly ground black pepper.  Roast the squash on a parchment-lined baking sheet for 50-60 minutes.
2. To test if your squash is done, scrape the flesh with a fork.  If the strands come off easily, it’s done.  Let the cooked spaghetti squash cool for about 10-15 minutes, then scrape all the flesh into a beautiful pile of spaghetti squash strands.  Taste and season with some more Kosher salt and freshly ground black pepper, if needed.
3. Wrap the squash in cheesecloth, a clean kitchen towel or several paper towels.  Squeeze out as much moisture as possible.  The drier the squash, the more crispy the crust.
4. In a medium mixing bowl, combine the squash, egg, ½ cup of mozzarella cheese, parmesan cheese and season with Kosher salt and black pepper.  Press squash into 3 – 4 personal pan sized crusts and bake for approximately 20 minutes.  Remove from oven, carefully flip, and bake another 15 minutes – or until the crust is as crispy as you like.
5. Add desired toppings, including the rest of the mozzarella cheese and bake until done. I like to sauté my vegies before loading them on the crusts.

This antioxidant rich recipe has become one of our favorite ‘substitutes’….I hope you and your family will enjoy it as much as we do!