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Pizza Baked Spaghetti Squash + Radicchio Salad

Active Time: 10 minutes
Total Time: 40 minutes
  • Gluten Free
  • Vegetarian
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Why we love it:

Here’s a dish that’s wildly quick + easy to pull off, but depending on how you choose to cook the squash, it will vary in prep time. The first step of the recipe will explain oven vs. microwave methods.

Ingredients

  • 2 pounds Spaghetti Squash (you may need just 1 squash, or if you can find the small ones, get 2 so each person can have their own boat)
  • 2 Tablespoons Extra Virgin Olive Oil (divided)
  • 2 teaspoons Kosher Salt (divided)
  • 1 15-ounce can Crushed Tomatoes
  • 1 teaspoon Dried Oregano
  • 12 teaspoon Garlic Powder
  • 14 teaspoon Black Pepper
  • 12 teaspoon Red Pepper Flakes (optional)
  • 14 cup Parmesan Cheese (grated, divided)
  • 2 cups Mozzarella (shredded)
  • 1 head Radicchio
  • 1 teaspoon Balsamic Vinegar
  • 12 teaspoon Honey
  • 12 teaspoon Dijon Mustard
  • 1 Tablespoon Water

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 400 DEGREES
  • 2. SQUASH

    You can do the oven method, which is hands off and helps concentrate the flavors of the squash, but will take about 30 minutes to cook the squash, 40 total for the meal. Or, use the microwave which will only take about 12 - 15 minutes.

    Cut the squash in half and use a large metal spoon to scoop out the seeds.

  • 3. OVEN

    Drizzle the insides with a little bit of oil and sprinkle with a pinch of salt. Place the squash halves cut-side down on a baking sheet or casserole dish and place into the oven. Roast for about 30 minutes or until the halves are very tender and you can easily pierce with a knife.

  • 4. MICROWAVE

    Place the unseasoned halves cut side down in a glass casserole dish that is small enough to spin on your microwave pedestal (a 9 x 9 usually works well for us). Fill the dish with about 1 inch of water, enough to submerge the edges of the squash halves. Power on high for 12 minutes. Check if they’re soft after this time, and add another 2 - 5 minutes as needed.

  • 5. SAUCE

    Meanwhile, open the tomatoes and stir in the oregano, 1 teaspoon of salt, garlic powder, black pepper, and red pepper flakes if you like a little heat. Set aside.

  • 6. CHEESE

    Grate the parmesan and mozzarella if needed. Set aside.

  • 7. ASSEMBLE

    Turn the halves of squash cut side up. Use a fork to stir up the inside fibers a little bit. You don’t have to completely scrape the skins, but a little twisting and turning will help the sauce and flavors permeate. Drizzle with about 1 teaspoon of olive oil and another pinch of salt.

    Fill the cavities evenly with tomato sauce then top with the mozzarella. Add about ½ of the parmesan.

    Return to the oven and bake for 5 - 6 minutes or until the sauce is hot and the cheese is fully melted and little browned.

  • 8. RADICCHIO

    Meanwhile, slice the radicchio in ½ and remove the core. Slice into strips or squares for a salad.

  • 9. DRESSING

    In a small bowl, or in a small mason jar, combine the remaining salt (about ½ teaspoon), the vinegar, honey, and dijon. Shake or whisk this up. Then add about 1 Tablespoon of olive oil and the water. Shake or whisk until it’s well combined. Toss the dressing with the radicchio. Unlike lettuce, it’s best if this sits for a few minutes (and up to 30) since the radicchio is bitter.

  • 10. SERVING

    Serve a squash boat per plate unless they are really huge, then you can either slice them into halves or thirds, or use a spoon to scoop out the insides and sauce per plate. Garnish with the rest of the parmesan. Serve the salad on the side.

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Substitutions

  • DAIRY FREE:
    use your preferred DF cheese or omit and make a cheese free pizza by adding other vegetables or a dash of nutritional yeast
  • COW DAIRY FREE:
    fresh goat’s cheese is delicious with the texture of the squash, buffalo mozzarella if that works for you, sheep’s pecorino is great on pizza too
  • SPAGHETTI SQUASH:
    you could stuff just about anything with this method, eggplant, delicata squash, bell peppers
  • RADICCHIO:
    any lettuce or green of your choice makes a pretty side salad
  • MORE VEGGIES:
    anything else you’d put on a pizza is an obvious hit here. Try adding mushrooms, olives, peppers, pepperoncini, veggie sausages, garlic, pineapple(!), your imagination is the limit
  • KIDS CORNER:
    let the kids assemble and top their own pizza boats

Prep Ahead & Use It Up

  1. Roast the squash ahead. The meal comes together quickly when they’re ready
  2. Make dressing
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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