This spaghetti squash pizza bake is a healthy veggie pizza that's still meaty enough. This is a no-brainer dish to try when you crave pizza while on a diet.
Preheat the oven to 400 degrees Fahrenheit, get a paring knife, slice long ways and deseed squash.
Place halves on a lightly oiled, tin foiled cookie sheet, and bake until a fork slides through the skin easily (about 30 minutes). An alternative – cut ‘short’ around the middle, deseed, and place in Instant Pot with 1 cup of water. Time on high for 7 minutes. Let the pressure come down for a few minutes, then release it manually. I like the oven method because it gives me time to put everything else together.
While the squash is cooking, place oil in a pan, and add onions and garlic. Sauté and stir for about 90 seconds. Add minced chicken, and cook until no longer pink. Add ingredients through salt, heat through, add spinach, stir until wilted, and take off the heat.
When the spaghetti squash is cool enough to touch (or get a towel and be careful), take a fork and get the squash out of the shell. Combine with the sausage mixture, and place in a 9×12 or similar style greased baking dish.
Lower heat in the oven to 350 degrees Fahrenheit.
Place toppings on just like a pizza, and place in the oven for 1 hour or until bubbly. Take out of the range and let stand for 20 minutes. Enjoy!