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Spaghetti Squash Pizza Boats

Spaghetti Squash Pizza Boats, Salad

Author: Heidi Boortz
Servings : 4

Ingredients

Spaghetti Squash Pizza Boats

  • 2 spaghetti squash medium
  • 1 jar marinara 28 oz, no sugar listed in ingredients
  • 3 cups mozzarella grated
  • 1 cup parmesan cheese grated
  • 1 bag frozen diced bell peppers 10 oz.
  • 12 slices uncured pepperoni

Salad

  • 3 oz mixed salad greens
  • 1 can artichoke hearts canned, drained
  • 20 Kalamata olives
  • 20 grape tomatoes halved
  • 4 oz feta cheese crumbled
  • 1/4 cup extra virgin olive oil

Greek Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 Tbsp Balsamic Vinegar
  • 1/4 cup lemon juice
  • 2 tsp fresh oregano
  • 1 tsp bottled minced garlic
  • 1 tsp Dijon mustard
  • 1/2 tsp himalayan salt
  • 2 Tbsp fresh parsley

Instructions

Spaghetti Squash Pizza Boats

  • Preheat oven to 350. Slice stems off of squash. Slice in half vertically. Scoop out seeds and pulp. Place cut sides down on baking sheet coated with cooking spray. Bake squash for 45 minutes. Turn squash over. Scrape with a fork and remove “spaghetti” noodles from shells. Place noodles in a large bowl. Pour sauce in. Add peppers. Mix well. Return squash mixture to shells. Top with cheese and pepperoni. Bake at 350 for 10 minutes or until cheese is melted and beginning to brown.

Salad

  • Arrange greens in 4 bowls. Top evenly with artichokes, olives, and tomatoes. Drizzle with vinaigrette. Sprinkle with cheese.

Greek Vinaigrette

  • Combine all ingredients in blender or shaker cup. Blend or shake to combine. 6 servings

Notes

Skip the pepperoni for vegetarian
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