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Ingredients:
1 Spaghetti Squash
1 Teaspoon Salt
3/4 Cup Reduced-Fat Parmesan Cheese
4 Eggs
2 Cups Cherry Tomatoes, Halved
1 Cup Fresh Basil, Coarsely Chopped
1/4 Teaspoon Dried Oregano
2/3 Cup Reduced-Fat Mozzarella, Shredded
Instructions
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Bake spaghetti squash halves with the cut side down on a sheet pan at 400 degrees for 30 minutes, until the flesh of the squash, can be shredded with a fork. Remove the squash from the oven, allow it to cool, and shred the flesh with a fork into a bowl. Measure out 4 cups, saving any leftovers for another meal. Combine the spaghetti squash with the salt, Parmesan, and eggs. Mix well. Fill 12 indentations of a silicone muffin pan or a muffin pan lined with parchment baking cups with the spaghetti squash mixture, leaving a well in the center of each for the filling. Bake the spaghetti squash nests at 400 degrees for 12 minutes until they begin to brown. For pizza filling, toss the tomatoes with salt, basil, and oregano. Fill each nest with an equal amount of the mixture. Sprinkle each nest with cheese, and bake at 400 degrees for about 80 minutes.
Tip:
Spaghetti squash is a low-calorie food that is high in fiber. Spaghetti squash contains vitamin c, vitamin b6, and potassium.