Pizza Stuffed Spaghetti Squash

People, it’s Friday! Woo hoo! I don’t know a lot of people who don’t like Fridays, with the exception of people in the restaurant industry perhaps; so let’s celebrate. For years, when I was a kid, my family and I would eat pizza every Friday night. It was THE tradition, order or pick up some delicious pizza and watch TGIF on ABC. (ha ha!) I used to love watching Sabrina the Teenage Witch, especially when the Violent Femmes guest spotted on the show. Uh oh, now you can probably pin my age down! Not like it matters. ;)

Well, how about instead of the usually very greasy and carb-filled pizza, you try this recipe out. Using a spaghetti squash as opposed to a crust, you can put your favorite pizza toppings all up in this dish to make it your own. I’m also thinking about making a Mexican-themed one like this, and the wheels are a turnin’; so many options!

I tried out a new product with this recipe, and that was Gimme Lean’s Ground Sausage. I wasn’t sure what to expect, because I have made my own seitan sausage crumbles before and I didn’t know what the texture of this would be like. When you first open up the tube, it’s soft and tacky with some small lumps in the mixture. It smells good, and the traditional way to prepare it would be to cut it into patties and pan fry them; in this case I separated the sausage more and made them small chunks (as seen below). Overall, I like them and would definitely use them again; especially if I didn’t have time to make my own.

Servings: 4-6 (depending on how much restraint you have ;))

Ingredients:

  • 1 Large Spaghetti Squash, Mine was roughly 8″ long x 5″ wide
  • 1 Tube Gimme Lean Ground Sausage Style
  • 4 Cups Diced Tomato
  • 1/4 Cup Tomato Paste
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. Red Pepper Flakes
  • 1/2 tsp. Sea Salt
  • 1 1/2 Cups Daiya Shreds, I used half Cheddar & half Mozzarella (Save 1/2 cup for topping with)
  • Optional: Black Olives, Bell Peppers, or any other pizza-like topping

Directions:

  1. Preheat the oven to 375°F. Clean the squash, slice it in half, scoop out the seeds/pulp and place both halves face down into a baking dish. Fill the baking dish 1/4″ full with water and poke holes in the rinds with a fork. Bake for 40-45 minutes.
  2. In the meantime, break apart the ground sausage into smaller pieces in a large pan over medium heat. Brown the pieces on all sides until they are slightly crispy.
  3. Add the diced tomato and tomato paste to the sausage pieces, stir together and simmer over low-medium heat for 2-3 minutes. Stir in the Italian seasoning, red pepper flake and sea salt into the pan mixture; simmer for an additional 2 minutes and taste it to see if you want to add any more herbs to the sauce and decrease to low heat.
  4. Next, wait until the squash is done baking; test the squash by pushing on the rind with a spoon to see if it’s soft. Leave the oven on, and scrape the squash with a fork into the sausage mixture until the rinds are empty, making sure to not puncture the rind.
  5. Fold the spaghetti squash and 1 cup of the Daiya shreds into the sauce until fully incorporated and the shreds are melted.
  6. Spoon the pizza filling back into the two squash halves, top with the remaining Daiya shreds and bake at 375°F for 20 minutes. Serve warm, and pair it with a refreshing salad of greens.

I dare you to try not eating the amazing pizza stuffing straight out of the squash rind. I tried so hard, alas… Who am I kidding? I didn’t try to resist at all! I’m so glad that I didn’t because it was absolutely delicious.

27 Comments

Filed under Healthy Recipes, Savory Recipes

27 Responses to Pizza Stuffed Spaghetti Squash

  1. This is such a creative idea, I LOVE it!
    Ha! You nailed it with the restaurant industry line.
    Grrlfriend, I remember back when TGIF started. Full House! Perfect Strangers! Step by Step! Family Matters! And then SNICK on Saturday nights? Those were the days!
    I can’t wait to try this idea out! All of your stuff looks fab!

    • Jackie @ Vegan Yack Attack!

      All of those shows are so good! And I seriously watched all of them, although I didn’t have Nickelodeon until I was almost in high school so SNICK was a rarity for me. I also served at a restaurant for 4 years, so that though rings more than true for me. ;) Thank you for the kind words, darlin’!

  2. This looks so crazy delicious! I love me some squash. Stuffing it with pizza goodies makes it all the better! I’ve had pizza-stuffed eggplant, which is awesome. I’m sure this is just as good!

    • Jackie @ Vegan Yack Attack!

      Pizza-Stuffed eggplant!?! I must try this, as well. I’m pretty sure I may just try anything pizza-stuffed! ha ha

  3. Thank you so much for this idea! I have a spaghetti squash that’s been sitting in my veggie bowl on the counter now for almost a month. Now I know what I am going to make with it — brilliant idea. Thank you again!!!

  4. Pingback: cooked vegtables- sauteed, roasted, casseroles | Pearltrees

  5. Jill

    Looks AMAZING – cannot wait to try it!!!

  6. OH MY goodness I love this fun idea! Spaghetti squash is that treat that is so fun and versatile:-) I loved Sabrina and I loved Erekel (sp) LOL!!!! Sending hugs, Terra

    • Jackie @ Vegan Yack Attack!

      Ever since the first time I tried it, I’ve been in love with spaghetti squash. I could eat it by itself! And Urkel? ;) You were close! ha ha I was just thinking about him the other day, oddly enough.

  7. i’m pretty obsessed with spaghetti squash and sometimes i eat it right out of the rind after its been roasted! i haven’t tried the daiya cheese yet nor the crumbles. i usually top mine with spaghetti sauce or toss with evoo. so good. i have one sitting on my kitchen counter!

    • Jackie @ Vegan Yack Attack!

      I have another one sitting on my counter as well, but if I make something with it I’ll definitely have to wait a while before post it. There’s been a bit of squash on here, recently! ha ha

  8. What a GREAT! idea!!!!! I heart Gimme Lean and Daiya products!

  9. Wow… I’ve never done anything with spaghetti squash other than steam it and toss the strands with dill and garlic. This would blow my half-hearted preparation clear out of the water! Brilliant and creative use of that often forgotten squash.

    • Jackie @ Vegan Yack Attack!

      Hey, you can never underestimate the power of doing a simple recipe; although, I’ve never used dill in spaghetti squash and I’d love to try that out. Thank you so much for the kind words and stopping by! :)

  10. Missy

    I can’t remember how I ended up here on Vegan Yack Attack, but I am glad I did! I just recently made spaghetti squash for the first time and I fell in love. Now I can’t wait to try this recipe – or a variation of it. Thank you for sharing this!!

  11. This looks great! Just to clarify… do you eat the outside part of the squash too? Awesome presentation, either way!

  12. Michelle

    Made this again ..so yummyAdded a few different spice to make it spicier YUM

  13. Rachel

    Yum!!!! thanks I’m gonna make this tonite :)

  14. Pingback: Budget Paleo-sagna « ~jenniferlynn~

  15. Adapted and re-blogged at http://jenniferhudy.wordpress.com/2012/07/10/budget-paleo-sagna/

    Awesome idea and loved how my meaty version turned out! :)

  16. Taylor

    Just came across this while browsing through your blog and it looks amazing! I am making this tomorrow after I stock up on some Daiya! I doubt I will have good self control with this meal ;)

  17. Pingback: Mini Veggie Pizza Pies | Vegan Yack Attack

  18. Pingback: Spaghetti Squash Deep-Dish | Chameleon Kitchen

Got something to say? Leave it here!