This was an absolute hit! You can also use the crust as a soft taco wrap. I like this better than the Cauliflower Pizza crust recipe, just because it’s less messy to make, and just tastes starchier to me.
one spaghetti squash
1/4 c egg beaters
1/4 cup shredded cheese
1/2 Tsp dried oregano
Dash of Pepper & salt
Microwave the squash for 5 mins. Wait for it to cool so that you can handle it. Cut it in half lengthwise, then put it face down with one inch of water in a pan. No need to de-seed. Bake at 350 for about an hour, or until the skin starts to brown.
Take out and permit to cool. This can be done on a separate day and out back into the fridge for the next step, done later. Scoop out the seeds, collect the squash strands by scraping with a fork into the bowl. Collect the squash in small batches and vigorously squeeze all of the water out of it.
Mix 1 cup pulp with the egg beaters, cheese, and other ingredients for one pie. Or, as a practice tip, make two smaller mini-pies so that you can easily flip them over. Pat down the mixture into the shape of a pizza crust on a parchment paper on a tray that is covered liberally with Pam. Make it thick enough that you cannot see the parchment under the layer of squash.
Bake at 350 for 15 mins, then flip them. Bake another 10 mins and remove to cool.
Crusts can be frozen and defrost well.
Top with 1/2 cup cheese and remaining toppings. I was lazy above and there aren’t any toppings. We usually eat them too fast to even take a picture!
You can also make the crusts mini-sized! Use them as soft tacos or wraps!