Source: Rachel Cooks | Serves: 2-4 | Time: 55 min
Seasoned plain tomato sauce instead of pizza sauce
Skipped the following ingredients: green peppers and pepperoni
Added the following ingredients: black olives, fresh tomato
1 #SpaghettiSquash, medium sized, scrubbed
1 tbsp olive oil, plus 1 tsp, divided
¼ tsp salt
⅛ tsp pepper
4 cups, lightly packed, fresh baby #spinach leaves (I think you could do even more)
½ cup tomato sauce with Italian seasoning added, to taste
1 cup shredded cheese
Toppings: sliced #mushrooms, chopped red onion, black #olives, fresh chopped cherry #tomatoes
Preheat oven to 400ºF. Line baking sheet with parchment paper or silicone mat.
Cut spaghetti squash in half lengthwise, from stem to bottom. Scoop out seeds. Rub spaghetti squash halves with olive oil, and sprinkle with salt and pepper. Place cut side down on prepared baking sheet. Place in oven and bake 35-40 minutes, or until fork tender. Turn oven to broil setting.
While squash is baking, prepare spinach. Heat one teaspoon olive oil in large saute pan. Add spinach leaves and lightly saute. Remove from heat.
Remove spaghetti squash halves from oven and lightly fluff strands with fork, so that they resemble spaghetti.
Divide and add sauteed spinach to the squash halves, mixing lightly with the squash strands. Spread ¼ cup tomato sauce on each half; sprinkle ½ cup mozzarella cheese on each. Top with desired toppings.
Broil squash halves 4-5 minutes, or until cheese is bubbling and lightly browned.
Remove from oven, let cool a bit, and enjoy!