Spaghetti Squash Pizza Bowls
A healthier twist on traditional pizza using spaghetti squash as the base, topped with creamy ricotta, kale, marinara, and mozzarella.
Ingredients
Main Ingredients
- 1 medium spaghetti squash Choose a ripe, heavy squash for best results.
- 1 cup ricotta cheese Can substitute with cottage cheese for different texture.
- 2 cups chopped kale Sauté until wilted.
- 1 cup marinara sauce Consider using spicy or rich variations.
- 1 cup shredded mozzarella cheese Use freshly grated for best melting.
- 1/2 cup sliced bell peppers Feel free to mix colors for visual appeal.
- 1/2 cup sliced mushrooms Any variety of mushrooms can be used.
- 1/4 cup grated Parmesan cheese Adds a nice flavor contrast.
- to taste salt and pepper Adjust according to preference.
- to taste Italian seasoning Customize levels for your taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Position the squash halves cut-side down on a baking sheet and roast them for 30-40 minutes, or until they feel tender.
Filling Preparation
- While the squash is baking, sauté the kale in a pan until it's wilted.
- In a mixing bowl, combine the ricotta cheese with the sautéed kale, a pinch of salt, pepper, and Italian seasoning.
Assembly and Baking
- After the squash is roasty and soft, use a fork to scrape out the insides, creating spaghetti-like strands.
- Fill the squash halves with the ricotta-kale blend, then top with marinara sauce, bell pepper slices, mushrooms, mozzarella, and a sprinkle of Parmesan cheese.
- Return the filled squash to the oven and bake for an additional 15 minutes, or until the cheese is perfectly melted and bubbly.
- Serve your spaghetti squash pizza bowls warm and enjoy!
Notes
For serving, pair with a side salad drizzled with vinaigrette and garlic bread. Top with fresh basil or olive oil for added flavor. Leftovers can be stored in airtight containers in the fridge for up to three days.