How to make low-carb spaghetti squash pepperoni boats

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Imagine if you could have a delicious meal that was similar to pizza but that wasn't just low carb but also extremely good for you. In the recipe that follows, you'll see that you can when you pack spaghetti squash with pizza sauce, pepperoni and, of course, lots of melty mozzarella. And you can have it on the table in less than an hour.
Spaghetti squash delivers a host of health benefits including potassium, Vitamin A and about 9 percent of the daily recommended fiber intake. It can be a bit difficult to prepare, however, namely when it pertains to cutting the very firm squash in half. If you find that's the case, poke holes all over the squash when it's whole and place it in the microwave, cooking it for five minutes. It will then cut very easily.
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Best Spaghetti Squash Pepperoni Boats
4
10 minutes
45 minutes
55 minutes
2 whole spaghetti squash
4 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon ground black pepper
2 cups pizza sauce
2 cups mozzarella cheese, grated
1 cup pepperoni, chopped
1/4 cup fresh basil, rolled and sliced
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the spaghetti squash in half, remove the seeds and drizzle one tablespoon of olive oil over each half of the squash. Sprinkle each half evenly with salt and black pepper.
Place the spaghetti squash, cut side down, onto the baking sheet and bake for 30 minutes. Remove the squash and, using a fork, scrape the squash strands into a large bowl.
Add the pizza sauce to the bowl and mix well. Evenly distribute the mixture back into the spaghetti squash skins. Top each with 1/2 cup mozzarella cheese and 1/4 cup chopped pepperoni.
Preheat the broiler. When hot, place the spaghetti squash under it. Broil for four to five minutes, until the pepperoni has started to crisp and the cheese has melted. Remove from broiler and garnish with fresh basil slices.
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