We all know some kids just don't like veggies no matter how they're served on the plate: with butter, with ranch, with cheese, or even ketchup! However, if you disguise them to look entirely like something else, you are on your way to getting some veggies "down the hatch."
In today's recipe, I will show you how to turn spaghetti squash (one of my Fall favorites) into mini pizzas!
What you will need:
1 large Spaghetti Squash Almond Flour
Olive Oil Shredded Mozzarella
Salt 2 Hot Dogs (I used organic Butcher Box brand)
Pepper Pesto Sauce
Garlic Powder Cheese Cloth
Preheat oven to 400F. Cut the spaghetti squash lengthwise and scoop out the middle. Discard the seeds or dry them out to plant next year. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder. Lay face up on a baking sheet. Bake at 400F for 45 minutes.
While your squash is baking, prepare a cupcake tin. I have tried this several ways:
1) Spraying a metal cupcake tin with cooking spray (they stuck to the pan)
2) Oiling a silicone cupcake pan with olive oil (they became too greasy)
3) Lining a metal cupcake tin with parchment paper (this by far was the best option!)
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Since you have 45 minutes to kill, you may also want to take this time to slice your hot dogs for the "pepperoni." They come out crispy and delicious if you slice
them thin enough. Real pepperoni works great and even sliced salami, if you have it. Whatever is in your fridge. I have used cubed ham, chicken chunks, or anything you would see on a real pizza.
Once the spaghetti squash is out of the oven, take a fork and scrape the middle until you get these nice long "spaghetti noodles." I love this vegetable because it is so versatile. You can take these "noodles" and put them in a bowl with red sauce, pesto, or just straight olive oil and parmesan cheese. Kids will gobble them up thinking it is real spaghetti! But today, we are making mini pizzas.
This next step is optional, but it helps you get a crispier "crust." The less water there is, the crispier it will get. Allow your squash to cool off a bit. Lay your "noodles" onto a piece of cheesecloth. Twist the top and squeeze over a bowl or the sink to get as much water out as you can. It will amaze you at how much moisture there is!
In a fresh bowl, combine your spaghetti squash, almond flour,
and shredded mozzarella cheese. I did not use measurements here, but just know you are aiming for a dry consistency. If I had to guess, I'd say I used about a half a cup of each. Sprinkle some salt, pepper, and garlic powder to taste.
Take one or two spoonfuls of squash and place inside each prepared cupcake holder. Use your fingers to press down along the bottom and the sides to shape it along the curves of the cupcake tin. It's okay if some parchment paper is sticking out over the sides. It does not burn in the oven and it will give you something to grab onto later. Bake these in the oven (with no toppings) for 15 minutes to crisp them up.
Remove from oven and add a spoonful of sauce on top of each "pizza crust." In this recipe I went for pesto sauce because I know it is my son's favorite.
But you can use red sauce just as well.
Then add shredded cheese on top of each one. And finally, the "pepperoni" hot dog toppings. Return to oven for 10 more minutes.
Remove them using the corners of the parchment paper and serve! Your kids will thank you for these. I try to make them at least once a week.
I hope you enjoyed this recipe, and if you happen to make these, please share on my social media! I want to see your version. Happy Cooking!
#MommyBlogger #MiniPizzas #HidingVeggies #EatYourVeggies #Cooking4Kids #HealthyEating #MommaChef #KitchenTips #FallSquash #SpaghettiSquash #FallDishes
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