Spaghetti Squash Pizza

I wanted to try something different tonight with spaghetti squash so here it is Spaghetti Squash Pizza -

I used organic produce and vegan cheese - you don't have to use organic produce


1 large spaghetti squash
4 cups of diced tomatoes Or 2 cans diced tomatoes (keep juice)
3 cloves garlic minced
1/2 onion diced
1 tbs olive or avocado oil
1 tbs red pepper flakes
1 tsp Oregano
1/2 tsp salt
1 1/2 cups of Daiya Mozzarella Shreds* (save 1/2 cup as your topping)
3 to 4 fresh basil leaves
1 red bell pepper sliced thinly
1 orange bell pepper sliced thinly
2 to 3 green onions chopped
5 to 6 mushrooms sliced

*you can also use regular mozzarella cheese

Preheat oven 375 degrees - wash spaghetti squash, place on baking sheet and bake for 45 to 50 minutes.  Remove from oven and cool for 30 minutes.  Once cooled cut in half, remove all the seeds and discard them - scrape the spaghetti squash flesh with a fork and place in a bowl.  Set the two squash halves aside.

In a large saucepan saute the diced onion and garlic in the olive/avocado oil for 2 minutes, slowly add the can of diced tomatoes and juice, (if you use diced tomatoes add a little water) red pepper flakes, oregano and salt - cook sauce for 2 to 3 minutes tasting and add salt as needed, next slowly fold in the spaghetti squash and 1 cup of the cheese. Stir and simmer for 3 to 4 minutes or when cheese is melted.  Once cheese is melted spoon mixture into squash halves, top with the remaining cheese and add red and orange bell pepper, mushrooms, chopped green onions and basil.

Bake for 30 minutes and serve with a green salad.