Any way I can make pizza healthier, I’m game! Pizza is one of our favorite foods, so I was looking for a way to make it fit with my 80 Day Obsession containers and meal plan. I found this awesome recipe from abeautifulmess.com so I can’t take credit for the creation! I’m seriously addicted and made this two days in a row and have it on my meal plan twice this week.
For 21 Day Fix or 80 Day Obsession container counts, I did 1/2 the pizza crust as a serving and counted that as one green, since it’s only half an egg, add your protein toppings measuring with the red container. You can measure out the additional toppings in your containers, so I filled another green container with various veggies. For the orange container, I used 10 green olives.
1 spaghetti squash
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1/2 teaspoon salt
First, carefully cut the squash in half and scoop out the seeds and innards. This part kind of smells like autumn, because it reminds me of carving pumpkins.
Lightly coat the inside of the squash in a couple teaspoons of olive oil. Bake at 375°F for about 45 minutes, until the inside is easy to shred with a fork. Allow to cool. Scoop out the insides. Place on a plate or baking dish with paper towels. We want to try and soak up any excess moisture from the squash.
In a bowl mix together the squash, egg, and spices. Set aside.
Preheat the oven, with the baking sheet inside, at 400°F. Once the oven is hot enough, remove the pan, cover with parchment paper, and spread the spaghetti squash mixture over the baking sheet in a thin layer. Bake until the edges begin to brown, around 20-25 minutes.
Cover in a little sauce (I used store-bought), cheese, and your favorite toppings. Bake for another 4-6 minutes, until the cheese is nice and melty.