I just made this and it was PERFECT.
What I had on hand:
- 1 large spaghetti squash from my garden (yay!) - I used ~3/4 of it
- ~ 1 cup [a lot!] homemade tomato sauce in the freezer (I think it might have had peppers and maybe carrots in it, based on smell and color. Funny that I always think I will remember what I make/freeze but I never do. I reduced the sauce a bit while the crust was baking so it wouldn't be so liquid-y)
- 2 powdered egg whites, reconstituted (I didn't have any eggs! but these worked just fine)
- grated parmesan/romano cheese
- Italian herb blend, dried from the garden
- 1/2 bag of baby spinach
- 1 giant garlic clove
- ~ 4 oz shredded part-skim mozzarella
- 1/2 package veggie pepperoni
I made it just like the recipe. I added Italian herb blend to the crust. I baked the crust at ~ 400° for 30 min. I actually took it out after about 10 or 15 min to re-position some of the sides that had slid down (I made it in a glass pie dish) and then finished the baking. It was quite dry when it was done.
Added lots of sauce, spinach pre-sauteed with garlic, then a layer of mozarella cheese, more paremesan/romano, a sprinkle of herbs and crushed red pepper, and veggie pepperoni.
The crust was absolutely perfect and the end result was completely delicious. I'm so glad I grew spaghetti squash this year and was reminded to come find this recipe!