The non pizza, pizza. Squash style.

This is what I think is going on mid-December. 

1) Your eyes are glazed from slamming back loads of holiday cookies. Or you’ve sunk so low you’re eating them for breakfast, lunch, afternoon snack and sneaking one more for dinner. What the hay?! Right? Oh boy.

2) You’re singing joy to the world cause you’re drunk on holiday cheer (or eggnog).

3) You’re working out every day cause you don’t want to let the holidays bring you down from all the hard work and efforts you put in eating healthfully and exercising tons. Hmmm.

OK, so if you’re the number 3 person, bravo, but “sometimes one should eat a cookie, or at least some rum infused eggnog or a peppermint martini.” Just sayin.

Today I decided you all probably need to add a little holiday health or just a reminder about your health. Oh and if you are having trouble controlling yourself this holiday season, read this Part I.

Anyway,you know I eat pizza (as evident from this post, and this one), but I knew I could concoct (love that word) something with a squash and make it taste beyond….well a veggie.

I know some of you don’t even like the word vegetable, but you’re here to learn.

What I don’t know is what people think of when they hear the word spaghetti squash. It’s weird, I’ll admit that. I assume “squash” stands out, but the spaghetti part leaves one guessing.


The yellow football of a squash is mild tasting and once you string it’s guts you can pretty much flavor its insides to whatever your hearts desire (ummm, not so much like tofu but close enough). Oh, and it will never taste like cheesecake but you catch my drift eh? It’s high in fiber (bonus), Vitamin C, low in carbohydrates and low in calories (not that anyone’s counting). It’s good stuff, got it?

While I created this idea all up in my head my aunt Josie helped me figure it out and gave me the basic recipe. Props to her.

So put down the breakfast cookie and mug of I dunno….gingerbread eggnog latte whatever and make this!

Serves: Depends on the size of slices, it can be quartered, halved or eaten with a fork and the pie plate in your lap (ooooh that’s naughty and not portion controlled, use a plate, preferably a WHITE PLATE as this article suggestsre: how the color of your plate effects how much you eat).

Time: Pre-roasting the squash takes 45 minutes ( I roast it on 400 degrees F on a cookie sheet sliced in half). You can do this the day before and save almost an entire half of squash for another meal like this one. This meal takes ~35 minutes.

Pre-heat oven: 400 degrees F


  • 1 spaghetti squash (roasted and forked so stringy innards are scoopable)
  • 1-2 cups shredded mozzarella cheese (I used part-skim)
  • 2 eggs (or 1 egg and 2 egg whites)
  • 1-2 teaspoons fresh or dry oregano
  • 1/4-1/2 cup of tomato sauce (home made or I like Muir organics or Pomi)
  • pepper to taste
  • your choice of toppings


  • Place 3 cups of squash, 2 eggs and shredded mozzarella cheese in a bowl. Stir to combine. (p.s. you don’t have to beat the eggs, just combine).

  • Place all in a pie dish, bake  at 400 degrees F for 10 minutes.
  • Remove from oven and top this puppy with whatever you desire (ummm, not chocolate). I ran out of spinach yesterday, but sauteed spinach and garlic would’ve been a perfect addition if I don’t say so myself.
  • Bake another 25 minutes and tada!!!! Holy smokes it smells like a pizza kitchen in here!


Go a step further:

  • Let’s talk TOPPINGS. I mean, add more veggies to the veggie, hello! Mushrooms, spinach, arugula, tomatoes, butternut squash puree? OMG.
  • Try different cheese combos.
  • Pesto would’ve been a unique topping all by its lonesome. Pesto Pizza!
  • Make it mexican style and add a bean/salsa topping? Ole!

So, when you need a healthy, simple and oh so yummy dinner (or a break from the cookies)….here it is.

Recent enthusiasm occurred over these posts:

47 + healthy holiday recipes

The healthy deconstructed apple pie

Stewy Greek Beans (seems to be a fav)



What’s your favorite pizza topping?


43 thoughts on “The non pizza, pizza. Squash style.

  1. Pingback: Friday Favorites « PumpedPumpkin

  2. Referencing the cheesecake comment, I know in the past I have made a mock coconut custard pie using spaghetti squash. It was tasty.

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  4. Pingback: Spaghetti Squash Pizza « Pots and Plots

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  6. Jen, I made this last night! I had been gorging on kabocha squashes up through early December, and then moved on to rutabegas ad parsnips (and carrots hee hee). But your post about spagetti squash turned me back in the squash direction. Peter thought it was divine, and very pizza-like (here’s to husbands who have — more or less — adventurous palettes!). I thought it was more like a spaghetti squash parmesan (I used some parm and sauteed garlic and olive oil in the topping). Anyway, thanks for the recipes!

    • Ok first of all Wendy, you speaky my language by saying “gorging on kabocha.” lol. Second of all, lol to the carrot comment and third, I’m impressed that Peter was willing to try it and enjoyed it! Your parmesan and garlic sounds like perfection. I think some truffle oil might be a nice change! Ooooh. Your so very welcome for the recipes and I’m just so flattered that you make them! 😉 Cheers to good food and filling the belly.

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  8. So creative and looks so yummy. I haven’t cooked a lot with spaghetti squash. I think my son will LOVE it. He likes to cook and this veggie is fun, and if I can get him to choose his veggie toppings, he’s more likely to eat them!

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  10. Hard to believe that crust is spaghetti squash! Just love this yummy pizza idea :-). I’ve been on vacation skiing hard these past 3 days, but definitely need a break from the holiday cookie eating!

  11. This looks so delicious! What would you recommend as an egg substitute to make it a vegan dish? (Obvs would use Daiya instead of mozzerella…)

  12. Pingback: The non pizza, pizza. Squash style. | A Girl and Her Carrot « healthy pizza recipes

  13. Love this! I think I’m #3. I’m spending new years at the beach so Ive been working out harder than ever, haven’t eaten a cookie so far and I hate eggnog. My resolution is to not gain weight during the holidays 🙂

    • Yuri! You’re on the right track there chiclet. NOT gain weight is the best goal during the holidays. Eggnog definitely takes a personal taste and good for you being on the beach! That sure gives you instant motivation! xo!

    • Definitely never too old and delighted that I gave you a new squash to try. I’m right there with you on the “cheese” topping, nothing says comfort like melted cheese (well I can think of other things but let’s just be naughty about one thing here). 😉

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