Pizza-Stuffed Spaghetti Squash

(5)

Skip the dough and stuff all of your favorite pizza toppings into spaghetti squash boats for a fun and healthy dinner that'll please the whole family. We love the combination of mushrooms, bell peppers, pepperoni and mozzarella, but feel free to mix it up with your favorite pizza ingredients. You could throw in a bit of chopped cooked broccoli, for example, or add some olives or chopped artichoke hearts. And of course feel free to omit the pepperoni to make the dish vegetarian. Round out the meal with a simple salad.

Prep Time:
50 mins
Additional Time:
20 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 (2 1/2 to 3 pound) spaghetti squash, halved lengthwise and seeded

  • ¼ cup water

  • 2 tablespoons extra-virgin olive oil

  • 1 cup chopped onion

  • 2 large cloves garlic, minced

  • 1 (8 ounce) package mushrooms, sliced

  • 1 cup chopped bell pepper (any color)

  • 2 cups no-salt-added crushed tomatoes

  • 1 teaspoon Italian seasoning

  • ½ teaspoon ground pepper, divided

  • ¼ teaspoon crushed red pepper

  • ¼ teaspoon salt, divided

  • 2 ounces pepperoni, halved, divided

  • 1 cup shredded part-skim mozzarella cheese, divided

  • 2 tablespoons grated Parmesan cheese

Directions

  1. Position rack in upper third of oven; preheat to 450 degrees F.

  2. Place squash halves cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)

  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and bell pepper and cook, stirring, until the vegetables are tender, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, about 2 minutes. Remove from heat and stir in all but 10 or 12 pepperoni halves. Cover and reserve.

  4. Use a fork to scrape the squash from the shells into a large bowl, being careful to keep the shells intact. Stir in 1/4 cup mozzarella, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Add the tomato mixture to the bowl; stir well to coat. Place the squash shells, cut-side up, on a rimmed baking sheet. Divide the filling between the halves. Sprinkle with the remaining 3/4 cup mozzarella and arrange the reserved pepperoni on top.

  5. Bake until the filling is hot and the cheese is melted, about 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese and pepperoni start to brown, 1 to 2 minutes. Cut each boat in half to serve.

    7079415.jpg

Nutrition Facts (per serving)

373 Calories
21g Fat
32g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1/4 squash each
Calories 373
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 8g 27%
Total Sugars 15g
Protein 16g 33%
Total Fat 21g 26%
Saturated Fat 7g 36%
Cholesterol 34mg 11%
Vitamin A 2739IU 55%
Vitamin C 68mg 75%
Folate 62mcg 16%
Sodium 653mg 28%
Calcium 290mg 22%
Iron 4mg 22%
Magnesium 52mg 12%
Potassium 1058mg 23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles