SPAGHETTI SQUASH CRUST PIZZA

 

4 cups cooked spaghetti squash (or frozen,

thawed) (approx. 1 small)

1 large egg, lightly beaten

1⁄4 cup grated Parmesan cheese

1⁄2 tsp. dried oregano

FOR PIZZA:

1⁄4 cup all-natural marinara sauce

1⁄2 cup shredded part-skim mozzarellacheese

2 servings Perfect Juicy Chicken (see separate

Perfect Juicy Chicken) (or 8 oz. cookedchicken breast), sliced

5 fresh basil leaves

1. Preheat oven to 400° F.

2. Line large baking sheet with parchment paper; lightly coat with

spray. Set aside.

3. Using a clean kitchen towel or paper towels, squeeze as much

water as possible from spaghetti squash; place in medium mixing

bowl.

4. Add egg, Parmesan cheese, and oregano; mix well.

5. Place squash mixture in center of prepared baking sheet; use damp

hands to press into a thin circular shape, about 1⁄4-inch thick and 10

inches across. Bake for 20 minutes, or until top is dry and edges

begin to brown. Remove from oven.

6. To make pizza, spread marinara sauce in an even layer on baked

crust; top evenly with mozzarella cheese, chicken, and onion. Bake

for 8 to 10 minutes, or until onion softens slightly and cheese melts.

7. Top with basil; cut in half. Divide evenly between two plates; serve

each with 1 cup arugula as a side salad or additional pizza topping.