Ingredients
One large spaghetti squash, cut in half length-wise and seeds removed
3 large eggs
½ teaspoon garlic powder
½ teaspoon dried oregano
Salt and pepper to taste
Directions
1. Preheat oven to 425°F. Prepare a rimmed baking sheet by lining it with non-stick foil or parchment paper. Arrange the squash cut side down on the baking sheet and bake for about one hour or until fork tender. Once the spaghetti squash is cool enough to handle, use a fork to remove flesh from the peel.
2. Use a cheesecloth to squeeze out as much of the liquid as possible from the squash. Discard the liquid.
3. In a large bowl, whisk the eggs, garlic powder, and oregano until combined. Fold in the squeezed and drained squash. Season with salt/pepper.
4. Preheat oven to 425°F and make sure oven rack is on bottom setting. Line a rimmed baking sheet with parchment paper and grease with cooking spray. Spread the squash “dough” into a thin rectangle approximately ¼” to ½” thick. Bake the crust on bottom rack until it is golden in color which take about 15 minutes.
5. Remove pizza crust and dress it up. Add sauce, mozzarella and toppings. Pop the pizza back in the oven for about 4 minutes until the cheese is melted. If you prefer your cheese bubbly and browned in spots, switch oven setting from bake to broil for 3 to 5 minutes.
6. Let pizza rest for 5 minutes before cutting. Garnish with fresh basil and Parmesan cheese if desired.
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