Spaghetti Squash Pepperoni Pizza


Last night we made something different on a whim! We had a spaghetti squash in the fridge that we weren't sure how to use until Jd came up with the idea of "pizza squash bowls"! This recipe is really easy, but it does take some time to roast the squash so I recommend starting to roast it at least an hour and a half before you're ready to eat.

You can find the full recipe below. You really only need 4 key ingredients to get started, squash, cheese, pepperoni and tomato sauce - we used fresh, homemade tomato sauce from Russo's market, which is right down the street. If you don't have a market close to you and want fresh tomato sauce, try our homemade tomato sauce recipe here.


1 spaghetti squash, halved
1-2 cups of tomato sauce of your choice (we used fresh sauce from the market close to us)
Pepperoni slices
2 oz. pecorino cheese, grated
8 oz. of fresh mozzarella cheese
sea salt

1.Preheat oven to 400 degrees F
2. Cut  spaghetti squash in half, from top to bottom, and scrape out seeds. Place both halves of spaghetti squash cut side down onto a baking sheet and roast in oven for about one hour
3. When the squash is finished roasting remove from oven. Grab a fork and shred the squash into spaghetti-like strands (drain juice if needed). Add to a bowl and mix with the tomato sauce then pour back into the empty squash shells
4. Top spaghetti squash with cheese and pepperonis, then place in the broiler for 1-2 minutes or until the cheese is melted