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2 whole spaghetti squash
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 c. chopped pepperoni
2 c. marinara
2 c. shredded mozzarella
2 tsp dried oregano
1 T garlic powder
1/4 c. chopped parsley
1 tsp crushed red pepper
Preheat oven to approx 400º. (Meanwhile place spaghetti squash on a plate and microwave 5 minutes) Halve each lengthwise and remove any seeds (be careful of hot steam!). Transfer to a parchment-lined baking sheet, season with salt and pepper, and drizzle with olive oil.
Bake, cut-side down, for 30 minutes in hot wood-fired oven (approx 400 degrees) and remove from oven.
Using a small cast iron skillet, crisp pepperoni, stirring occasionally. Remove from oven.
Loosen spaghetti strands using a fork. Add 1/2 cup marinara, 1/4 cup mozzarella, and 1/4 cup crispy pepperoni to each baked squash half. Add in the spice mixture between all 4 halves. Mix filling with a fork and top with 1/4 cup more mozzarella and parsley. Return to a baking sheet.
Bake until cheese is melted and golden, 4 to 5 minutes. Serve immediately.