This fun twist will bring everybody to the table smiling! Omit pepperoni to make it vegetarian.
- 1 Spaghetti squash, halved lengthwise and seeded (2 1/2 to 3 pound)
- ¼ cup Water
- 2 tbs Extra-virgin olive oil
- 1 cup Onion, chopped
- 2 lg cloves Garlic, minced
- 1 (8 oz package) Mushrooms, sliced
- 1 cup Bell pepper, chopped (any color)
- 2 cups Tomatoes, no-salt-added crushed
- 1 tsp Italian seasoning
- ½ tsp Pepper, ground, divided
- ¼ tsp Red pepper, crushed|
- ¼ tsp Salt, divided
- 2 oz Pepperoni, halved, divided
- 1 cup Mozzarella cheese, shredded part-skim, divided
- 2 tbs Parmesan cheese, grated
- Position rack in upper third of oven; preheat to 450° F.
- Place squash cut-side down in microwave-safe dish and add water. Microwave, uncovered, on high until the flesh is tender, 10 to 12 minutes.
- Meanwhile, heat oil in 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 vegetables are tender, about 5 more minutes. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and flavors have blended, about 2 minutes. Remove from heat and stir in all but 10 or 12 pepperoni halves. Cover and reserve.
- Use a fork to scrape the squash from the shells into 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 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.
- Bake until 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.
Serves 4 | Prep Time 50 min