I don't know if it was the portobellos or the pizza, but he said he was game! So last Monday, in honor of President's Day, I roasted some spaghetti squash and prepared the mushroom caps for dinner. It was a very simple process and a delicious way to use leftover spaghetti squash!
Portobello Spaghetti Squash Pizza
2 portobello caps
1 to 1 1/2 cups of cooked spaghetti squash
1/2 cup spaghetti sauce (I just used jarred tomato sauce)
1/4 - 1/2 cup of mozzarella cheese
salt, pepper, garlic salt, etc. to your preference
a dash of olive oil
Preheat the oven to 425 degrees. Clean the portobello caps with a dry cloth. Use a fork to remove the stem and gills. Season with salt/garlic salt and pepper. Drizzle lightly with olive oil.
I didn't do this, but next time I make this, I will roast the portobellos for a minute or two at this step.Spoon several heaping spoonfuls of spaghetti squash onto the portobellos. Be sure that the spaghetti squash is appropriately seasoned.
Spoon the tomato sauce on the pizzas. Top with cheese and bake at 425 for about 10 minutes or until cheese is melted.
What is your favorite vegetarian meal?