Thursday, February 21, 2013

Portobello Spaghetti Squash Pizza {Meatless Mondays}

One of the first recipes I wanted to try for Meatless Mondays was Spaghetti Squash Portobello Pizzas. I wasn't sure Jarrod would go for it - he's not a big fan of spaghetti squash, but he likes portobellos so I thought there might be a shot.


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! 
The first step (once the spaghetti squash is cooked) is to clean the caps. It's best not to get them wet when you clean them - that can lead to soggy or slimy mushrooms. Use a dry cloth and clean the top of them. Then use a fork to remove the stem and gills. Season the mushrooms with a little salt and olive oil.
Fill the cap with cooked spaghetti squash. This was about 3/4 of a cup. Be sure that your spaghetti squash has been salted. If it hasn't, add salt now.
Top the spaghetti squash with tomato sauce. You can use as much as you like. I used about two tablespoons.
Top the whole thing with cheese. I used low-far mozzarella. It didn't melt as well as full-fat, but it was still delicious.
Bake the pizzas at 425 for about 10 minutes or until the cheese is melted and the center is hot. If you are using large portobellos or are making more than 2, you might want to pre-cook the mushrooms for a minute or two before adding the spaghetti squash.


Portobello Spaghetti Squash Pizza
via GreenLiteBites
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.

Enjoy!

What is your favorite vegetarian meal?

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