Pizza Topping Spaghetti Squash
1 Spaghetti Squash
4-5 pearl onions / 1 onion
1 capsicum / 3-4 yellow banana peppers
150g Oyster mushrooms
1 clove garlic
Chilli to taste - we used half a Rococo and it was spicy!
Bocconcini or Mozzarella
Fresh basil to serve
Carefully slice spaghetti squash down the centre lengthwise to make two boats. Scoop out the seeds and set aside. The seeds are great roasted if you rinse & dry them then drizzle olive oil salt and pepper. Roast 140 C for 20-30 minutes until slightly brown.
Season the insides with salt and pepper before turning it cut side down on a baking tray with a edge. Pour 2 TBSP water into the pan which will help steam the squash as it cooks. More than that will cause the squash to go soggy.
Bake at 180 C for 20-30 minutes until you can push the skin and feel the inside coming away.
Meanwhile prepare the toppings. You can use any pizza toppings you like. Chop them to bite size pieces then heat a large skillet with a glue of olive oil. Add onions, peppers, garlic and cook until golden, add mushrooms and tomatoes and cook until just begging to soften. Season with salt & pepper.
Remove the spaghetti squash from the oven and carefully flip them over. Using two forks, pull the flesh until it creates a spaghetti like texture. Top with pizza ingredients and sliced bocconcini then place back in the oven for 5-7 minutes until the cheese starts to melt.
Remove and top with fresh basil.