Spaghetti Squash Pizza Bowls Recipe :
It’s approximately time. I prodded this recipe in my post on how to cook Spaghetti Squash Pizza Bowls (the best way), and I’ve been holding it prisoner for the past few days. Too bad approximately that!
I’ve continuously been doubtful about treating spaghetti squash like normal spaghetti. It does go well with marinara sauce, though, especially when it’s stuffed with garlicky sautéed spinach and topped with brilliant mozzarella.
I came up with this thought when I had a bunch of extra-cooked spaghetti squash. I had spinach in the cooler and marinara in the washroom, so it was implied to be. I wasn’t beyond any doubt what to call these tacky angels. Garlicky spinach spaghetti squash water crafts was a sizable chunk, so we settled on pizza bowls. Who doesn’t adore pizza?
Unlike conveyance pizza, these “bowls” offer additional servings of vegetables and greens. The spaghetti squash contains parts of fiber, so this would be a fabulous dinner to serve the fellow who claims that veggie lover meals never fill him up. Like my brother, but I cherish him anyway.
The spaghetti squash takes a while to cook in the broiler, but the rest is truly simple. If you cook the squash in progress, these will come together rapidly. Of note: spaghetti squash changes a parcel by measure. If you can’t discover two medium-to-large spaghetti squashes at the store, purchase three small ones.
Feel free to cook a few vegetables with the garlic or alter up the greens. You may likely get by with less Parmesan and/or mozzarella, if you’re longing for a lighter dish. I can see these being an enormous hit with kids, as well. If it’s not too much trouble let me know how you like them!
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Make these simple spaghetti squash pizza bowls this evening! This recipe highlights marinara, sautéed spinach, and tacky goodness in a spaghetti squash “bowl.” Recipe yields 4 bowls.
INGREDIENTS FOR Spaghetti Squash Pizza Bowls
- 2 medium-to-large spaghetti squash (about 5.5 pounds add up to), or 3 small
- 4 teaspoons + 1 tablespoon extra-virgin olive oil, divided
- Salt
- Freshly ground black pepper
- 4 medium cloves garlic, squeezed or minced
- 6 ounces (6 packed cups) infant spinach
- ⅔ cup (2 ounces) ground Parmesan cheese
- 2 cups marinara sauce (I utilized store-bought)
- 8 ounces (2 cups) ground part-skim mozzarella cheese
- Chopped fresh basil, for garnish
- Pinch of ruddy pepper flakes, optional
INSTRUCTIONS FOR Spaghetti Squash Pizza Bowls
- To plan the spaghetti squash, preheat the stove to 400 degrees Fahrenheit and line an expansive, rimmed heating sheet with material paper for simple clean-up.
- Use an exceptionally sharp chef’s cut to cut off the tip-top and exceptionally foot closes of each spaghetti squash. Stand the squash upright on a steady surface and carefully cut through it from best to foot to partition it in half. Rehash with the other squash.
- Use an expansive spoon to scoop out the spaghetti squash seeds and dispose of them. Sprinkle the inner parts of each squash half with 1 teaspoon olive oil and rub it all over the interior. Sprinkle salt and pepper delicately over the contribute of the squash, at that point put them cut-side down on the arranged heating sheet.
- Bake for 40 to 60 minutes, until the cut sides are turning brilliant and the contribute are effortlessly punctured through with a fork. Little squash will be done sooner than expansive squash! Take off the stove for later.
- Meanwhile, cook the spinach: In a huge skillet over medium warm, 1 tablespoon olive oil. Include the garlic and sauté until fragrant, approximately 30 seconds to 1 diminutive. Include the spinach and cook, blending regularly, until it’s shriveled. Set aside.
- Once the squash is done preparing, lighten the add with a fork to make the inner parts spaghetti-like. Partition the spinach and Parmesan into the spaghetti squash and blend them into the squash. Season to taste with salt. Spread marinara sauce liberally over each (feel free to eyeball this) and best with mozzarella.
- Return the squash to the stove and prepare for 20 minutes, or until the cheese is spotty brown. Sprinkle with new basil and ruddy pepper drops, if craved, and serve.