Spaghetti Squash and Portobello Mushroom Pizzas

I will start this post with a warning: If you do not like mushrooms, this is not a recipe you should try.  I can tolerate mushrooms, but it's not my all time favorite flavor. I could only eat one before the mushroom flavor became too overpowering for me to finish the second one.  My husband, however, really likes mushrooms and loved this recipe. If stuffed mushrooms make your mouth water, this is for you!












Ingredients:

• 1 spaghetti squash 
• 4 portobello mushroom caps
• 1 cup marinara sauce
• 1 cup mozzarella cheese
• a few pinches of dried basil

Directions:

1. Preheat oven to 350 degrees.
2. Microwave spaghetti squash for 5 minutes to soften.  Cut spaghetti squash in half, remove seeds, and lay on a cookie sheet with cut side facing up.
3. Spray squash halves with olive oil and sprinkle with pepper.
4. Bake squash for 1 hour. Let sit until cooled enough to touch.
5. Preheat the oven to 425 degrees.
6. Use a fork to scrape the pulp from the squash onto a plate.
7. Remove stems from portobello mushrooms and wipe clean.
8. Arrange mushrooms top side down on a cookie sheet lined with foil.  
9. Fill each mushroom cap with about 1/2-3/4 cup of spaghetti squash.  
10. Top the squash with 1/4 cup marinara and 1/4 cup cheese. Sprinkle basil over the top. 
11. Bake for 15 minutes or until cheese is melted.

Recipe adapted from: http://greenlitebites.com/2012/11/16/spaghetti-squash-portobello-mushroom-pizza/