Servings: 3 people
Equipment
Ingredients
Dough:
- 1 ball pizza dough store-bought or homemade, about 250g
- Flour for dusting
Roasted Spaghetti Squash:
- 1 small spaghetti squash about 2 lbs
- 1 tbsp olive oil
- Salt and pepper to taste
Toppings:
- 1 tbsp olive oil for brushing
- 1 garlic clove minced
- 1 ½ cups low-moisture mozzarella cheese shredded
- 1 cup roasted spaghetti squash strands
- 8 –10 fresh sage leaves
- 1 tbsp unsalted butter
- Pinch of red pepper flakes optional
- Flaky sea salt to finish
Instructions
Preparation:
Roast the Spaghetti Squash:
- Preheat oven to 400°F (205°C). Halve the squash lengthwise, remove seeds, and brush the flesh with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 30–35 minutes, until fork-tender. Let cool slightly, then use a fork to scrape out the strands. Set aside 1 cup for the pizza (reserve the rest for another meal).
Brown the Butter & Sage:
- In a small skillet, melt butter over medium heat. Add sage leaves and cook for 1–2 minutes until crisp and butter is golden and nutty-smelling. Remove from heat and set aside sage leaves and butter separately.
Notes
- Shortcut: Use pre-roasted spaghetti squash (found in some grocery stores) to save time.
- Dough Tip: Let store-bought dough come to room temperature for 30 minutes before rolling—it’ll be much easier to shape.
- Flavor Upgrade: Add a few thin slices of prosciutto after baking for a sweet-salty contrast.
- Make It Vegan: Swap mozzarella with vegan cheese and use olive oil instead of butter.
Tried this recipe?Let us know how it was!
