Spaghetti Squash Deep Dish Pizza
Ingredients:
- spaghetti squash
- zucchini
- peppers
- onion
- 1 1/2 C pasta sauce
- 1/2 C ricotta cheese
- 1/4 C grated mozzarella
- 3/4 C veggie crumble
This was an experiment, and a mashup of a few recipes and throw in a little of “lets cook with whatever we have”. Anyhow, it turned out great. I cooked the spaghetti squash (refer to my earlier post for instructions). After squash is cooked, mash it into a pie pan like a crust. I used two mini deep dish pizza pans, but any kind of deep dish would work.
While that was cooking, I cooked up a frozen veggie crumble (like a ground beef substitute), with diced green peppers, onions, and zucchini. Once these things were pretty well cooked, I added in about 1 1/2 C of pasta sauce. I really like Muir Glen’s chunky vegetable? (it is the one that is sold in the jar upside-down).
Oh, also I made a ricotta type of cheese (I didn’t have any in the fridge) by cooking 1 C fat free milk on the stove to 180 degrees, and adding 1/4 C vinegar and letting that sit, then straining and putting into a food processor with a few little fresh mozzarella balls and some Parmesan cheese.In total I wound up with about 1/2 C cheese stuff.
I then spread my cheese mixture onto the bottom of the spaghetti squash pie shell. Then I added my veggie/sauce mixture and put it into the over for 45 minutes at 375. Last 10 I added a little grated mozzarella to the top.
This made great leftovers too!!