America approximately eats around 252,000,000 pounds of pizza in one year and approximately 50% of all pizza orders are pepperoni pizzas! Other favorite toppings are mushrooms, extra cheese, green pepper sausage and onions.
Even New York Times recognizes pepperoni as America’s favorite topping! Many people would argue that pepperoni is America’s answer to Italy’s salami. Just like salami, pepperoni is a nice mix of spices, dried pork and beef (more on the pork side) and stuffed in a casing which is usually made of animal intestines. The usage of pepperoni as a topping dates back some time between the First World War and the Second World War. Back then, pepperoni pizza was invented as a way to use up pork and beef scraps which are all left out from various meat cuts such as steaks, roasts and chops. Aside from pizzas, pepperoni can also be found accompanying several food items in convenience stores, one of which is usually cheese.
For today’s recipe, we will make a very delicious and definitely more nutritious version of pepperoni pizza using spaghetti squash! For a detailed process on how to prepare the squash, please go to this link.
Pepperoni Pizza Spaghetti Squash Boats Recipe
What You Need:
- 1 cup your favorite brand pizza sauce
- 1 cup any brand of organic mozarella cheese, shredded
- 12 to 15 pieces small nitrite-free pepperoni rounds
- grated Parmesan or Locatelli for serving (optional)
- crushed red pepper flakes for serving (optional)
- Again, follow the instructions on how to make the spaghetti squash at this link. After scrapping the flesh of the squash, put it back again in the “boat”.
- Use 1/2 cup pizza sauce per squash half or more depending on the size of your squash (but really, it’s up to you how much sauce you want to put) and mix in until the squash strands are coated evenly.. Sprinkle 1/2 cup shredded mozzarella per squash half (put more depending on your liking) and top with pepperoni rounds.
- Bake the boats again until cheese is beautifully melted.
- Allow to completely cool down. Be careful, it’s hot!
- You can roast the squash a day or two and just pop them in the fridge before actually making the recipe because it could be a drag to prepare this specially on a day of special occasion.
- You can also add fresh herbs for that additional flavor.
- Cheese is good but don’t overdo it. Sometimes, a little goes a long way!
- Roasting the squash a little bit more before adding the sauce and everything gives the final product a smokier flavor so if you’re down to that, give it a try.
This recipe is a great way to satisfy your pizza cravings minus all that extra carbs! This recipe is gluten-free, grain-free and low-carb! Plus you’ll get all the health benefits of squash like vitamins A, B, C! Serve this in your next house party and impress your family and friends! Let them know that delicious can also be healthy! Or is it the other way around? Well anyway, I’d like to hear your thoughts on this recipe. Share them in the comments section below! Eat well, be well, farewell!
Hello everyone, Chase here! I am a health and fitness enthusiast, and also a food blogger. You see, my life is a constant battle between my love of food and not wanting to get fat, so far I’m winning! 🙂