Preheat oven to 400° and line a medium baking
sheet with parchment paper.
Drizzle cut side of spaghetti squash with olive
oil and season with salt and pepper. Place cut
side down on baking sheet and bake until
tender, 45 minutes to an hour, depending on the
size of your squash. Reduce heat to 375°F when
finished baking.
Let cool for 10 minutes before using a fork to
shred the squash into spaghetti pieces. Place into
a bowl and combine with parmesan and garlic
powder. Season with salt and pepper.
Transfer 1/4 c squash to a greased muffin pan,
pressing down on bottoms and side to create cups.
Place in the oven to bake, 15 minutes.
Spoon pizza sauce into each cup, top with
mozzarella and mini pepperonis. Bake again, 8-10
more minutes, or until cheese is melted.
Top with parsley and serve.
Originally Submitted
4/9/2018
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