Mexican Pizza with a Cilantro-Spaghetti Squash Crust

I “invented” something delicious tonight. Kinda on accident, kinda on purpose. I am loving spaghetti squash this winter but was ready to try something new. So, I decided to try to turn my spaghetti squash into something a wee bit different: pizza. But, I was craving Mexican food. So, toss the marinara, bring in the salsa, and we have a deal.

Spaghetti Squash

Delicious little devils, these spaghetti squash.

Cut a spaghetti squash in half. Scoop out the seeds. Place both halves upside down on a microwaveable plate. Pierce the skin multiple times with a fork or knife. Cover with wax paper. Microwave for 15 minutes.

When it’s done (careful, it’s hot!), use a spoon to scrape out the yummy insides and put in a bowl. You’ll need 1-1/2 cups of spaghetti squash for this recipe — if you’re making it for one, like I was. Put the rest in the fridge for leftovers (yum!). Use a paper towel to dry the squash as much as possible — you’ll want to get all of the excess water out of it so your crust is crispy-ish. Add 3 tbsp. egg whites (Egg Beaters, etc.). Toss in some cilantro, 1/8 c. shredded cheese (I only had mozzarella but would have preferred something more Mexican-appropriate) and a diced clove of garlic. Sprinkle in some cumin. Put all ingredients in the blender and blend until smooth.

Spread out on a pizza pan (or the bottom of a pie plate). Bake at 400 degrees for 10 minutes — until crust-like. Be careful, though, I burned the edges on mine cuz I kinda forgot to set the timer.

Squash Crust

Make sure you keep an eye on your crust. Oops.

While the crust is baking, boil some boneless skinless chicken breast (you know, if you want that on top of the pizza like I did). I ended up with two small boneless skinless tenderloins — about 2.5 ounces once cooked. When it’s cooked through, remove from the water, allow to cool then shred.

Chicken Breast

Boiling chicken breast leaves it so deliciously moist.

By this time, your crust should be all set. Remove from oven and allow to cool slightly before topping with your favorite ingredients. Don’t turn off the oven — you’ll be putting your pizza back in momentarily. Since I went with a Mexican “theme” I replaced marinara for a mixture of refried beans and salsa as my sauce. Then, I added some spinach, onions, chicken breast and topped with about 1/8 c. of mozzarella. Again, I wish I would have had some queso fresco to top the pizza, but I didn’t plan quite right for this dinner.

Ready to Go

Pizza's ready to cook!

Since everything’s already cooked, you only need to bake until the cheese it melted and golden.

Pizza's ready

Dinner's ready!

I don’t think I got quite all of the water out of my spaghetti squash before blending in, so my crust wasn’t quite “crusty” enough to really be called pizza.

dinner is served

Dinner is served.

However, it still created a very delicious dinner that I will definitely be repeating. Next time, I think I’ll go Greek. You know, olives, feta (or goat cheese) and other such deliciousness.

Clean plate

Joy is exactly what my tastebuds and my belly were feeling after dinner was gone.


1 Comment

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One response to “Mexican Pizza with a Cilantro-Spaghetti Squash Crust

  1. wendy warren

    And now she’s a food writer.. I love it!


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