Spaghetti Squash Pizza

A Fall-inspired recipe by 2013 Culinary grad Shikha Sharma.



For the pizza crust

  • 3-4lbs of Spaghetti Squash, cut into two pieces
  • 2 T Water
  • 1.5 T Oregano
  • 1 L Egg
  • ½ Cup Skim Mozzarella Cheese
  • Coconut Oil or Extra Virgin Olive Oil
  • Salt & Fresh ground pepper as per taste

For the pizza sauce

  • ½ Cup Medium Onion, finely chopped
  • 3 Large Tomatoes, Pureed – with the skin on
  • 2 T Garlic
  • 2 T Dried Oregano
  • 2 T Fresh Basil leaves, finely chopped
  • Salt & Fresh ground pepper as per taste
  • 2 T Coconut Oil


For the pizza crust

  1. Scrape out the seeds with a spoon.
  2. Brush or spray oil on the sheet pan and also the inside of the squash.
  3. Season generously with salt and pepper.
  4. Add 2 T of water around the sheet pan.
  5. Bake at 350 F for about 40 minutes or until it is tender.
  6. Meanwhile prepare the pizza sauce.
  7. Once the squash is cool to touch, scrape out all the flesh with a spoon into a bowl. Then place it in a cheesecloth and squeeze out as much moisture as you can.
  8. Grab a medium bowl; add salt & pepper, oregano, egg, and mozzarella cheese. Gently combine and knead, scraping the sides of the bowl as you go along.
  9. Line a baking sheet with parchment paper and spray or brush some oil. Next, flatten out the pizza base with the palm of your hand and smooth out the surface with an off set spatula.
  10. Bake at 350 F for about 20minutes, flipping after 10 minutes. It will be sticky therefore, scrape gently making sure not to break the crust.

For the pizza sauce

  1. Grab a medium pan; add oil, onion and garlic. Sauté until onions become translucent then add salt and oregano.
  2. Next, add tomatoes and cook everything on medium to low heat for about 30-40 minutes or until the moisture has evaporated.
  3. Add fresh basil leaves, pepper and mix everything and set-aside until ready to use.
  • Notes: Top pizza with your favorite toppings, I used onions and kale.

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