Ingredients

Crust:

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

Margherita Toppings

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

Directions

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.