Spaghetti Squash Grill Top Pizza sounds weird, but it works. A few nights ago I cooked up a small to medium sized spaghetti squash to serve with a few meatballs. I had about 2 ½ cups leftover. I squeezed all the water out of it and I was left with about a cup. When I’m by myself for a meal I tend to get creative with leftovers. It entertains me! Hehe! So, to this cup of spaghetti squash I added:
- ½ a beaten egg
- 2 tablespoons of grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
I mixed all the ingredients together and set it aside. Now I knew it was going to be a small pizza so I figured I’d try to grill it on the stove. I heated my griddle and sprayed it with some nonstick cooking spray. Then, I placed the mixture in the center and spread it out with a spatula. I wasn’t sure exactly how long to cook it, so I treated it like a pancake and flipped it once it was turning brown on the bottom. Then I added tomato sauce, a shredded cheese blend and a few pepperonis on top. I covered the pizza with a foil tent to help melt the cheese.
The Verdict: Not bad for a small personal pizza. The crust was good, but not very crispy. I could’ve probably cooked a little longer on both sides. Like with most low/no carb substitutes it’s great for what it, but it’s not going to be the same as a true pizza crust. If you like spaghetti squash or cauliflower pizza crust then you should give this a go.
Changes and Ideas for the Future: I would cook it a little longer because I think it can be crispier. I wouldn’t increase the size too much since it’ll be really hard to flip, but a little bigger should be OK. It is very fragile, but once you cut it into slices it stays together well enough so you can bring it to your mouth like a real slice.
This recipe is great for using up spaghetti squash especially if you have a hankering for some sauce and cheese. I will certainly be making this again. Let me know what you think!