Spaghetti Squash Pizza Crust (Gluten Free)

 

I’m so happy that spaghetti squash is finally becoming popular here and I can now buy it at supermarkets. Before I could only find it at the farmer’s market. But these are only on Saturdays, which sucked if I didn’t have time to go or plan ahead. I wanted to make a slightly lighter pizza so I used spaghetti squash as a base for the crust. It’s basically a vegetable fritter. I used egg white, Parmesan and a bit of buckwheat flour to bind it together. So it is gluten free.

This recipe makes 3 individual pizza crusts.

Ingredients:

1 medium spaghetti squash

2 egg whites

¾ teaspoon of garlic powder

1 teaspoon of salt

1 ½ teaspoon of onion powder

1 tablespoon of dried oregano

40grs grated Parmesan

2 tablespoons Buckwheat flour

Extras:

Olive oil

 

Preheat your oven to 200C/400F. Line a baking sheet with parchment paper.

Slice the squash in half. Spoon out the seeds and the stringy bits of flesh. Drizzle a bit of olive oil on each piece of squash. Place the squash with the cut side down on the prepared baking sheet. Roast it for 30 to 40 minutes, depending on the size of the squash. Keep the oven on. Remove it from the oven and using a fork, scrape off the flesh. Transfer it to a large bowl. Set it aside to cool down.

Once the squash has cooled down, add the rest of the ingredients and mix well.

Place a non-stick pan over medium heat. Once the pan is hot, brush it with a bit of olive oil. Add 1/3 of the squash. Press it down with a spoon and shape it into a circle. It is important that you don’t make the pizza crusts too big or too thin as they will be more difficult to flip and most likely to break. So keep that in mind.

Cook for about 2-3 minutes per side, until it gets slightly brown. The easiest way to flip each fritter is to flip the pan into a plate. Do it carefully so that it doesn’t break. It is also important that you don’t add too much olive oil into the pan before cooking the squash. You don’t want hot oil to drip onto you while flipping the fritter. Repeat for the rest.

Once your spaghetti squash pizza crusts are all done, top them with your favorite pizza toppings. Line an oven sheet with parchment paper and bake for about 10 minutes. For these I used tomato sauce, mozzarella and shredded Gouda. After the pizza was baked, I added some prosciutto, arugula and chili flakes. Enjoy!

Side note: If you want to use mozzarella, avoid using too much and make sure to pat dry each piece with paper towels. The moisture in the mozzarella can make the pizza very watery.

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Vietnamese Garlic Spaghetti Squash with Thai Chicken Meatballs

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This is my Asian version of spaghetti and meatballs. Last Saturday at the Farmer’s market, I saw spaghetti squash for the first time. I’ve seen a lot of recipes with it but I had never actually looked for it here. I had actually been looking for delicata squash but no luck so far. When I bought it, the man selling it asked me if I knew that it was spaghetti squash. I said yes with excitement. I wasn’t sure what to make with it until I remembered a recipe an American friend of mine told me a few weeks ago. She told me about a Vietnamese garlic noodles with crab recipe and it sounded so good that I wrote it down on my to-do list. Long story short, decided to make the noodles but with spaghetti squash and served them with Thai chicken meatballs.  IMG_3294

This recipe serves 3.

Ingredients:

For the spaghetti squash:

1 spaghetti squash

3 tablespoons of butter

2 tablespoons of olive oil

2 garlic cloves, minced

1 tablespoon of brown sugar

4 tablespoons of fish sauce

Salt to taste

For the chicken meatballs:

500 grams of minced chicken

1 stalk of lemongrass, white part only, finely chopped

Pinch of garlic powder

1 tablespoon of grated fresh ginger

¼ cup of breadcrumbs

Zest of one lime

1 teaspoon of fish sauce

2 teaspoons of caster sugar

1/2 a bunch of coriander, chopped

Pinch of onion powder

½ teaspoon of salt

Pinch of pepper

Extra:

Vegetable oil to cook the meatballs

Chives for garnish

 

Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.

Slice the squash in half. Spoon out the seeds and the stringy bits of flesh.  Place the squash with the cut side down on the prepared baking sheet. Add ½ cup of water. This will help it steam. Roast it for 30 to 40 minutes, depending on the size of the squash.  Remove it from the oven and using a fork, scrape off the flesh. Transfer it to a bowl. Set it aside.

To make the meatballs, place all of the ingredients in a bowl and mix it with your hands. Then cover it with plastic wrap and let it sit in the fridge for 30 minutes.

Once the 30 minutes are up, start shaping the meatballs. I made them small, about 22 meatballs. Once they are all done, pour about 1/3 of a cup of vegetable oil into a large pan over medium heat. Once the oil is hot, cook the meatballs until evenly browned and cooked through. This will take about 8 minutes. I cooked them in 2 batches.

To make the Vietnamese garlic sauce, add the butter and olive oil to a large pan over medium heat. Once the butter has melted, add the garlic and brown sugar. Cook for a few minutes while stirring. You want the sugar to melt as much as possible without burning the garlic. Then add the fish sauce and some salt. Stir and add the cooked spaghetti squash. Mix it well with the sauce and taste for salt.

Serve the spaghetti squash with the meatballs and garnish with some chopped chives.

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