Pizza Spaghetti Squash Boats

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

  1. Position rack in upper third of oven; preheat to 450° F.
  2. 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.
  3. 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.
  4. 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.
  5. 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