Active Time
30 Mins
Total Time
1 Hour
Yield
Serves 6 (serving size: 1 stuffed squash half)

 

Satisfying, savory, and delicious, this no-carb version of supreme pizza is a great alternative for pizza or lasagna. The filling is hearty and flavorful, full of salty, meaty chunks, juicy tomatoes, olives, fresh basil, and cheese and breadcrumbs. Feel free to adjust the fillings to suit your favorite type of pizza. You can assemble these up to a day in advance, and just pop them in the oven when you’re ready—make a stash ahead of time for when company comes over. 

How to Make It

Step 1

Fill a bowl with ice water; set aside. Bring a pot of water to a boil, and add 2 teaspoons of the salt. Add squash to boiling water, and cook until just slightly softened, about 5 minutes. Drain squash, and plunge in ice water to cool. Remove from ice water, and pat dry with paper towels; sprinkle with remaining 1 teaspoon salt.  

Step 2

Scrape seeds from center of each squash half to create a well down the center. Arrange squash halves, cut side up on a medium rimmed baking sheet. 

Step 3

Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Add sausage, and cook, stirring to crumble, until browned, about 5 minutes. Add mushrooms, onion, and bell pepper; cook, stirring often, until onions are translucent and mushrooms are softened, about 4 minutes. Add tomatoes, and stir until heated through, about 1 minute. Remove from heat. 

Step 4

Stir in mozzarella, olives, basil, and 2 tablespoons of the breadcrumbs. Divide the filling among squash halves. They will be full and mounded. Stir together Parmesan and remaining 2 tablespoons breadcrumbs in a small bowl, and sprinkle evenly over stuffed squash halves.

Step 5

Bake squash in preheated oven until tender and topping is golden brown, about 20 minutes. Garnish with basil. 

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