The crust is made from spaghetti squash, cheese an egg and seasonings. It’s very tasty and even squash haters will enjoy it. It’s pretty easy to prepare.

Just start with a cooked spaghetti squash. You want to cook the squash till it’s firm but not real soft. I placed my squash in a pan with about 1/4 cup of water and covered my pan with foil and placed the squash in a 350 F oven for about 90 minutes. I do note the timing may differ greatly because I know I’ve done the same size squash in an hour before. Well anyway you want to be able to piece the squash with a fork but not too easily. If your fork goes in real easy your squash might be to wet for this recipe to come out right. You need the strands to be like al dente pasta.

You also need a silicone mat for an easy release for the crust.

Ingredients for 8 servings

1 medium-medium large spaghetti squash cooked and cleaned out with seeds removed

1 cup shredded Italian Blend cheese (my blend is 1.5 lb. mozzarella, 1 lb. provolone, 8oz. sharp provolone, cup parmesan that I keep frozen and shredded for use)

2 XL eggs beaten

teaspoon (scant about 3/4) dried basil

teaspoon (scant about 3/4) dried oregano

1/4 teaspoon rosemary

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

Directions Set oven to 450 degrees F

In a large bowl mix everything well

It should look like this.

Then get your sheet pan and lay a silicone mat over it and pat down your spaghetti squash mixture on it till it’s in the shape of crust.

Now place it in your oven till it looks a little crisp and browned up a bit.

And looks like this.

At this point…..You should here the pitter patter of furry feet if you have them in your house.

Because it smells like a pizza in your house.

You can top the crust however you like and put it back in a slower oven like 350-400 F till your cheese is just melted. A sprinkle of Extra Virgin Olive adds great flavors and helps the cheese to not burn.

My two favorite ways are plain and heirloom tomato.

If you cut the pieces small you can pick them up but they are a little soft. This is really a knife and fork kind of pizza.

They are forking delicious!