Spaghetti Squash Deep Dish "Pizza"

by Elaine McDonald on September 09, 2019


2 whole spaghetti squash

kosher salt

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.


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