Spaghetti Squash Pizza Boats
SPAGHETTI SQUASH PIZZA BOATS
FOOD AS MEDICINE:
Volumetrics is the focus on eating foods that are high in nutrients and volume but low in calories. These foods yield satisfaction while promoting weight loss. Cup for cup, swapping out pasta for spaghetti squash saves over 180 calories and provides less than 1/3 of the carbohydrates. Using non-starchy vegetables such as spaghetti squash is a great approach in applying volumetrics for optimal health outcomes!
1 medium spaghetti squash
1 cup good quality marinara sauce
1/2 cup shredded mozzarella etc.
4 oz ground pork or turkey sausage
2 oz uncured pepperoni
Fresh basil and oregano, for garnish
Preheat the oven to 350 degrees. Cut the spaghetti squash in half lengthwise and place upside down in a large casserole dish or rimmed baking pan. Pour 1 inch water into pan.
Once the oven is heated, roast the spaghetti squash for 30-40 minutes, until it can be easily pierced with a knife.
In the meantime, cook the ground sausage in a small amount of oil or ghee until browned.
Once the spaghetti squash is roasted, carefully flip over and scoop out the seeds. Using a fork, shred until “noodles” are created, keeping the outside peel intact.
Add the marinara sauce and spread to coat the surface of each half of the squash. Sprinkle with the cheese, then add the cooked ground meat and pepperoni. Sprinkle with additional cheese if desired, then return to the oven for 10-15 minutes, until cheese is melted and toppings are heated through.
Remove from the oven and sprinkle with the fresh herbs for serving.
Makes 2 servings
Nutrition facts serving: 359 Calories, 26g Fat, 10g Carbohydrates, 23g Protein
Get creative with your toppings and share a picture of your pizza boat creations on our Facebook page!
For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished Cookbook!