2 2 1/2 lbs of spaghetti squash or 6-8 cups
1/2 c. romano or parm cheese
2 tbs. extra virgin olive oil
2 tsp. dried basil or fresh
1 tsp. sea salt
Crust
Prepare the spag. squash by either roasting or steaming till cooked.
I like to roast it by putting about 3 cups of water in casserole pan approx 9 x 12 or larger. Puncture spag. squash on one half and place it in the pan with the punctured side facing up. Cook at 350 for approximately 45 min to 1 hour or until fork goes in easily.
Cut in half and remove seeds. With a fork pull out the spaghetti squash and place in a bowl with the other ingredients. If easier, mix with your hands and place mixture in a 9x12 or a little larger and press down making a crust.
Cook at 350 for at least 35 to 45 minutes.
In the meantime you can be preparing whatever topping you like. I put a few fresh basil leaves on the crust after cooked, sauce, cheese, and some sautéed veggies. and sometime sausage. Cook for an additional 20 minutes after you put on the topping or until cheese is bubbly. Enjoy
1/2 c. romano or parm cheese
2 tbs. extra virgin olive oil
2 tsp. dried basil or fresh
1 tsp. sea salt
Crust
Prepare the spag. squash by either roasting or steaming till cooked.
I like to roast it by putting about 3 cups of water in casserole pan approx 9 x 12 or larger. Puncture spag. squash on one half and place it in the pan with the punctured side facing up. Cook at 350 for approximately 45 min to 1 hour or until fork goes in easily.
Cut in half and remove seeds. With a fork pull out the spaghetti squash and place in a bowl with the other ingredients. If easier, mix with your hands and place mixture in a 9x12 or a little larger and press down making a crust.
Cook at 350 for at least 35 to 45 minutes.
In the meantime you can be preparing whatever topping you like. I put a few fresh basil leaves on the crust after cooked, sauce, cheese, and some sautéed veggies. and sometime sausage. Cook for an additional 20 minutes after you put on the topping or until cheese is bubbly. Enjoy