Zucchini Crust Pizza earns a 5 star rating!

Vickie Gill’s plate of Zucchini Crust Pizza (posted on her Facebook page) looked so good that I had to give it a try. She shared the recipe via a  link (with a video). This internet sensation uses a zucchini-based crust that is finished with pizza-style toppings. I made it for dinner last night and we thought it was Super Delicious! Barry gave it a 5 out of 5 star rating. Heated up the leftover of lunch today and again marveled at this yummy way to use up excess garden process. Thanks Vickie for recommending this recipe. 

Zucchini Crust Pizza  

Crust: 

4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)

3 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon powdered garlic 

Sauce:

1 lb sausage (or combo of sausage & ground beef 

1/4 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1/2 teaspoon salt

14 ounces tomato sauce

Toppings: 

1 medium red bell pepper chopped

1 small onion chopped

1 1/2 cups shredded mozzarella cheese

1/4  cup grated Parmesan cheese

1. Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.

2. Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible. 
3. Separately, in a small bowl, whisk the eggs until combined. 
4. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
   
5. Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge. 

   
6. Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking). 
   
7. Once baked, remove the crust from the oven, and assemble the pizza. 
8. As crust bakes, prepare the Sauce: Heat a skillet over medium heat.  Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)

9. Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 tp 6 minutes. Once cooked, remove from heat. 
   
10. Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. 
    
11. Top with shredded mozzarella cheese and Parmesan cheese.

12. Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.
    

Recipe without photos . . . Zucchini Crust Pizza  

Crust: 

4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)

3 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon powdered garlic 

Sauce:

1 lb sausage (or combo of sausage & ground beef 

1/4 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1/2 teaspoon salt

14 ounces tomato sauce

Toppings: 

1 medium red bell pepper chopped

1 small onion chopped

1 1/2 cups shredded mozzarella cheese

1/4  cup grated Parmesan cheese

1. Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.

2. Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible. 
3. Separately, in a small bowl, whisk the eggs until combined. 
4. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
5. Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge. 

6. Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking). 
7. Once baked, remove the crust from the oven, and assemble the pizza. 
8. As crust bakes, prepare the Sauce: Heat a skillet over medium heat.  Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)

9. Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 to 6 minutes. Once cooked, remove from heat. 
10. Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. 
11. Top with shredded mozzarella cheese and Parmesan cheese.

12. Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.

Marinated Zoodles

Barry spiralized oodles of zucchini noodles. We lightly sautéed some (check out our Asian Zoodles recipe) and I marinated the rest by tossing them with olive oil, white balsamic vinegar, garlic and a variety of garden herbs. They keep several days in the refrigerator and adds a cool crunch to the menu. Note: Marinated Noodles could be lightly sautéed but we enjoyed them as a cold contrast to our baked fish. 

Marinated Noodles served with baked fish and Bursting with Flavor Roasted Grape Tomatoes.

Jar of noodles as they marinate. 

Marinated Zoodles 

2 medium zucchini, rinsed, ends trimmed off

1/2 teaspoons kosher salt (for the zucchini)

1/3 cup extra virgin olive oil

4 tablespoons balsamic vinegar  (I used white balsamic vinegar from The Tasteful Olive: Balsamico Blanco)

2 teaspoons honey

3 cloves garlic, minced

1 teaspoon kosher salt (for the marinade)

1/2 teaspoon red pepper flakes

1/2 teaspoon coarse black pepper 

1 tablespoon fresh basil finely chopped

1 tablespoon fresh parsley, finely chopped

1 tablespoon fresh cilantro , finely chopped

1. Spiralize the zucchini; transfer it  to a bowl and toss with salt; let stand for 30 minutes.
2. Meanwhile, prepare the marinade—mix olive oil with the rest of the ingredients.
3. Drain the salty water from the zucchini and gently squeeze out any remaining liquid. Place to a large jar; add and mix well to combine.
4. Cover with an airtight container, and refrigerate overnight to allow flavors to meld. Note: Marinated zoodles will keep up to a week an airtight container in the refrigerator. 
   

Asian Zoodles

Another tasty way to use up excess zucchini. Serve the zoodles as a side or top with shrimp. 

Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
   
   
   
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 
   
   
   

Recipe without photos . . . Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 

King Arthur's Sourdough Sandwich Bread

 It was meant to be! Sourdough Sandwich Bread was featured as King Arthurs’s “bread of the week” just when I need to use some of my extra sourdough starter. The recipe is made with leavain (an overnight starter that begins with sourdough starter) and also uses commercial yeast as well. King Aruthur provides the perfect description—richly flavored, soft-textured sandwich loaf, perfect for all of your favorite sandwich fillings.

I learned to make bread with recipes that called for variable amounts of flour measured by the cupsful, and added a little bit at a time, using only what the amount needed (which is a tricky guess for beginners). King Arthur’s recipes are very scientific, listing exact amounts of their high quality flour that has consistent amounts of protein. You might say their recipes are fool proof if you use the right flour. King Arthur’s original recipe with added tips can be found on their website. 

 

King Arthur's Sourdough Sandwich Bread    Yield: 2 standard loaves 

Levain

1 cup plus 1 tablespoon (127g) King Arthur Unbleached Bread Flour*

1/2 cup plus 1 tablespoon (128g) water, cool (60° to 70°F)

3 tablespoons (44g) ripe (fed) sourdough starter

Dough

5 1/4 cups (630g) King Arthur Unbleached Bread Flour*

6 tablespoons (42g) King Arthur Baker's Special Dry Milk or nonfat dry milk

1/4 cup (50g) granulated sugar

2 1/2 teaspoons (15g) salt

2 teaspoons instant yeast

4 tablespoons (57g) unsalted butter, room temperature

1 1/2 cups (340g) water, warm (70° to 80°F)

All of the ripe levain

1. The night before—make the levain: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the levain ingredients together and place in a covered container with room for the levain to grow. It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F). When perfectly ripened, there'll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It'll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it's a bit over-ripened; but don't worry, you can still use it.

   

   The levain after setting overnight. 

2. To make the dough: Mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough. This will take about 3 to 4 minutes in a stand mixer on medium-low speed or about 5 to 6 minutes if kneading by hand.
   
3. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size.

   

   Ready to be covered so is can rise.
   

4. Divide the dough in half (about 700g per piece), and shape each half into 8" logs. Place the logs in two lightly greased 8 1/2" x 4 1/2" bread pans. Cover the pans with lightly greased plastic wrap or your favorite reusable wrap, and let the loaves rise until they've crowned about 1" over the rim of the pan, about 1 to 2 hours.

   

   Ready to bake.

5. Towards the end of the rising time, preheat the oven to 375°F.
6. Bake the bread for 30 to 35 minutes, until the crust is golden brown and the sides of the loaf feel firm. 
7. Remove the loaves from the oven, and turn them out of the pans onto a rack to cool. 
8. Let them cool completely before slicing.

Note: I added an egg wash to the bread right before baking. The top can also be slashed as this will help release steam as the bread bakes and prevent a wrinkled top.

Recipe without photos . . . King Arthur's Sourdough Sandwich Bread    Yield: 2 standard loaves 

Levain

1 cup plus 1 tablespoon (127g) King Arthur Unbleached Bread Flour*

1/2 cup plus 1 tablespoon (128g) water, cool (60° to 70°F)

3 tablespoons (44g) ripe (fed) sourdough starter

Dough

5 1/4 cups (630g) King Arthur Unbleached Bread Flour*

6 tablespoons (42g) King Arthur Baker's Special Dry Milk or nonfat dry milk

1/4 cup (50g) granulated sugar

2 1/2 teaspoons (15g) salt

2 teaspoons instant yeast

4 tablespoons (57g) unsalted butter, room temperature

1 1/2 cups (340g) water, warm (70° to 80°F)

All of the ripe levain

1. The night before—make the levain: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the levain ingredients together and place in a covered container with room for the levain to grow. It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F). When perfectly ripened, there'll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It'll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it's a bit over-ripened; but don't worry, you can still use it.
2. To make the dough: Mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough. This will take about 3 to 4 minutes in a stand mixer on medium-low speed or about 5 to 6 minutes if kneading by hand.
3. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size.
4. Divide the dough in half (about 700g per piece), and shape each half into 8" logs. Place the logs in two lightly greased 8 1/2" x 4 1/2" bread pans. Cover the pans with lightly greased plastic wrap or your favorite reusable wrap, and let the loaves rise until they've crowned about 1" over the rim of the pan, about 1 to 2 hours.
5. Towards the end of the rising time, preheat the oven to 375°F.
6. Bake the bread for 30 to 35 minutes, until the crust is golden brown and the sides of the loaf feel firm. 
7. Remove the loaves from the oven, and turn them out of the pans onto a rack to cool. 
8. Let them cool completely before slicing.

Loaded Chicken Salad with red grapes & pecans

I used the leftover chicken that Barry spatchcocked and roasted a couple of days ago. Loaded Chicken Salad is chock full of the usual onions, celery and mayo but also contains red grapes, pecans and sour cream. Great for sandwiches or served alongside slices of garden tomatoes. 

Loaded Chicken Salad

2 cups cooked chicken, skin removed & cut up into small pieces

1/4 cup minced onions (I used a yellow onion)

1/4 cup minced celery

1 tablespoon fresh lemon juice

1 cup red grapes — I used smaller ones that were cut in half

1/3 cup pecans, chopped

1/4 to 1/3 cup mayonnaise

1/4 to 1/3 cup sour cream

2 tablespoons chopped parsley 

Kosher salt & coarse black pepper to taste

 

Combine all ingredients using lesser amounts of mayo and sour cream and then adding more as needed.

Sourdough Discard Soft Rolls

It was time to "feed"  the sourdough starter yesterday afternoon. So I used the excess starter, the discard to make the quick and easy recipe that yielded light and fluffy hot rolls ready for dinner. Yes. It’s summer with triple digit temps but I still bake using our countertop Breville oven that preheats in minutes and does not heat up the whole kitchen. 

I used an egg wash on the rolls/buns and then sprinkled
them with Everything Bagel Seasoning Mix. 

Sourdough Discard Soft Rolls      Makes 16 rolls or buns 

2/3 cup milk lightly warmed (105 to 115°)

2 teaspoons instant yeast

2 tablespoons granulated sugar

4 tablespoons butter, melted and cooled  — Melt the butter before you begin on the recipe so it can cool and will be ready for step #2 

2 teaspoons salt

1 cup sourdough discard, ideally at room temperature

2 tablespoons cornstarch

2 1/2 cups all purpose flour 

Egg wash for brushing rolls (mix an egg with a teaspoon of water)

1. To a stand mixer (or a bowl if you are kneading by hand), mix together the yeast, sugar and warm milk. Let it sit for a minute until it bubbles.
2. Add the room temperature melted butter. Make sure it is not too hot so it doesn’t kill the yeast. 

3. Add the sourdough discard, salt and cornstarch and mix to combine.
4. Begin mixing with your dough hook as you add in the flour a cup at a time. Reserve the half cup of flour to mix in toward the end and add as needed to prevent an overly sticky dough. A little stickiness is okay. 
5. Knead the dough for about 5 minutes in the stand mixer or 7 to 10 minutes by hand. 
6. Remove dough from mixer, shape into a ball and place into the bowl that has few drop or two of vegetable oil on the bottom.  Roll the ball around until it is completely covered in the oil. 
7. Cover the bowl with plastic wrap or a kitchen towel and let rise until doubled in size. If your sourdough discard is cold, it may take longer for the dough to rise, approximately 40 to 60 minutes.  To speed the process, place the bowl in a warm location or use the dough proof setting on your oven. 
8. Line the bottom of two 8 or 9 inch cake pans with parchment paper. Alternatively, prepare a half sheet pan with parchment paper.
Spray with pan release.
9. After the first rise, turn the dough out onto the counter and punch it down. Using a bench scraper or a knife, separate the dough into 16 equally-sized pieces.

10. Roll each piece into a ball and place eight dough balls into each prepared pan, for a total of 16 rolls.. 
11. Cover and let rise again in a warm place for about an hour until just about doubled in size, about 40 to 60 minutes. Preheat the oven to 350° before the rolls have finished rising. 
12. Brush rolls with an egg wash. Or omit and then brush warm rolls with butter.
13. Bake for about 20 to 25 minutes until lightly browned on top. 

Zucchini Bars with Caramel Frosting

A cake-like layer topped with a rich and decadent caramel frosting—this dessert is sure to please. Another tasty use for garden zucchini. 

Zucchini Bars with Caramel Frosting    Makes a 9x9-inch pan 

Zucchini Bars:

2 large eggs 

12 tablespoons (1 ½ sticks) butter, melted & cooled so that it can be added directly to the eggs without cooking them

1/2 cup granulated sugar

3/4 cup lightly packed brown sugar   

1/2 teaspoon salt  

1 1/2 teaspoon ground cinnamon  

1/4 teaspoon ground nutmeg 

2 teaspoons vanilla  

3/4 teaspoon baking soda  

1 1/2 cups all-purpose flour 

1 1/2 cups shredded zucchini, drained & squeezed to remove excess moisture

1 cup pecans, chopped

Caramel Frosting:

4 tablespoons (1/2 stick) butter 

1/2 cup lightly packed brown sugar  

2 tablespoons milk or cream

Pinch salt

1 1/2 cups powdered sugar  

1. Zucchini Bars: Preheat oven to 350°. Spray or grease a 9x9 baking pan. Line with sprayed parchment paper for easy removal.

   

   Pan lined with parchment that has been sprayed; parchment  extends over both sides of the pan for easy removal of cake bars.

2. In a large mixing bowl, combine the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well.
3. Whisk in the baking soda, and then fold in the flour until completely incorporated without overmixing.
   
4. Fold in the shredded zucchini and chopped pecans.
   
5. Spread the batter into prepared baking pan. 
   
6. Bake for about 35 to 45 minutes or until toothpick inserted in the center comes out clean. 
7. Remove cake from oven and place on a cooling rack. Allow to partially cool before frosting
8. Caramel Frosting: In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat, then remove it from the heat.
9. Whisk in the powdered sugar until the frosting is smooth, and quickly pour it over the still warm cake. 
10. Allow frosting to set. Cut into bars when ready to serve.

Recipe without photos . . . Zucchini Bars with Caramel Frosting    Makes a 9x9-inch pan 

Zucchini Bars:

2 large eggs 

12 tablespoons (1 ½ sticks) butter, melted & cooled so that it can be added directly to the eggs without cooking them

1/2 cup granulated sugar

3/4 cup lightly packed brown sugar   

1/2 teaspoon salt  

1 1/2 teaspoon ground cinnamon  

1/4 teaspoon ground nutmeg 

2 teaspoons vanilla  

3/4 teaspoon baking soda  

1 1/2 cups all-purpose flour 

1 1/2 cups shredded zucchini, drained & squeezed to remove excess moisture

1 cup pecans, chopped

Caramel Frosting:

4 tablespoons (1/2 stick) butter 

1/2 cup lightly packed brown sugar  

2 tablespoons milk or cream

Pinch salt

1 1/2 cups powdered sugar  

1. Zucchini Bars: Preheat oven to 350°. Spray or grease a 9x9 baking pan. Line with sprayed parchment paper for easy removal.
2. In a large mixing bowl, combine the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well.
3. Whisk in the baking soda, and then fold in the flour until completely incorporated without overmixing.
4. Fold in the shredded zucchini and chopped pecans.
5. Spread the batter into prepared baking pan. 
6. Bake for about 35 to 45 minutes or until toothpick inserted in the center comes out clean. 
7. Remove cake from oven and place on a cooling rack. Allow to partially cool before frosting
8. Caramel Frosting: In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat, then remove it from the heat.
9. Whisk in the powdered sugar until the frosting is smooth, and quickly pour it over the still warm cake. 
10. Allow frosting to set. Cut into bars when ready to serve.

Chicken Alfredo Stuffed Spaghetti Squash . . . another garden inspired dish

Spaghetti Squash provides a vegetable “pasta” component as well as a vessel for serving this variation of a classic Italian recipe. It's another garden inspired dish. 

 

Chicken Alfredo Stuffed Spaghetti Squash    4 servings

1 medium-sized spaghetti squash

2 tablesooons olive oil

1/2 cup diced onions (yellow or white)

3 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

Squeeze of two of fresh lemon

2 cups shredded cooked chicken

1/2 cup shredded mozzarella cheese

Chopped fresh parsley for garnish

1. Preheat oven to 400°F.
2. Use a large knife to cut the spaghetti squash lengthwise from stem to stem. 
3. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle. 
4. Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic; cook 3 minutes, until soft. 
5. Whisk in flour, and cook 2 minutes. Gradually add in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. 
6. Stir in Parmesan cheese, salt, and pepper, and a squeeze of two of lemon. Remove from heat and add shredded chicken. 
   
7. Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture. 
8. Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop. 
   
9. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. 
10. Remove from oven and garnish with fresh parsley. 
    
    
    

Recipe without photos . . . Chicken Alfredo Stuffed Spaghetti Squash    4 servings

1 medium-sized spaghetti squash

2 tablesooons olive oil

1/2 cup diced onions (yellow or white)

3 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

Squeeze of two of fresh lemon

2 cups shredded cooked chicken

1/2 cup shredded mozzarella cheese

Chopped fresh parsley for garnish

1. Preheat oven to 400°F.
2. Use a large knife to cut the spaghetti squash lengthwise from stem to stem. 
3. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle. 
4. Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic; cook 3 minutes, until soft. 
5. Whisk in flour, and cook 2 minutes. Gradually add in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. 
6. Stir in Parmesan cheese, salt, and pepper, and a squeeze of two of lemon. Remove from heat and add shredded chicken. 
7. Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture. 
8. Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop. 
9. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. 
10. Remove from oven and garnish with fresh parsley.