- 1 medium/large spaghetti squash
- 1 tablespoon olive oil
- 1 egg, lightly beaten
- 1/2 cup shredded Mozzarella cheese
- 1 tablespoon shredded Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- 1 large clove garlic, minced
- 4 sliced mushrooms
- 1/4 teaspoon dry oregano
- 12 cherry tomatoes, cut in half
- 1/3 cup packed fresh basil leaves, torn
- 5 ounces fresh Mozzarella (in liquid), thinly sliced
- 2 to 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper and salt
Preheat oven to 400°F (204.4° C).
Preparing the Margherita Toppings
In a 10-inch skillet heat 1 tablespoon oil over medium high. Sauté onion then stir in garlic and oregano for a few seconds. Add tomatoes, crushing them as they go into the pan (do not substitute crushed tomatoes). Let boil, stirring, 5 minutes or until thick. Place aside while you make the crust.
Preparing the Crust
Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper.
Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
To test if your squash is done, scrape the flesh with a fork. If the strands come off easily, it's done.
Measure out approximately 3 and 1/2 cups of spaghetti squash. Reserve rest for another use.
Wrap measured-out squash in a cheesecloth or clean kitchen towel, or paper towels. Squeeze out as much moisture as possible. The dryer it is the crispier the crust can get.
In a medium mixing bowl, combine the squash, egg, Mozzarella cheese, Parmesan cheese, and season with kosher salt and freshly ground black pepper.
Press a thin, even layer on a parchment-lined baking sheet to create a 10-inch circle or square. Spread cooked Margherita toppings over rolled out crust, sprinkle with basil, Mozzarella, and finally the oil. Finish with a generous amount black pepper and a little salt.
Bake at 400°F for approximately 20 minutes. Rotate clockwise in oven and bake for another 10 minutes.
I love mine without the red sauce, just olive oil spread on the crust, sliced tomatoes, fresh Mozzarella, and fresh basil, salt and pepper.
In Naples, fresh or canned tomatoes often replace tomato sauce on pizza. Make sure tomatoes have big, rich flavor and use them judiciously.