Inspired by the familiar and comforting flavours of the classic all-dressed pizza we all love, this recipe combines the best of both worlds: delicious taste and healthy nutrients! Every time I make it, I feel satisfied for hours without feeling heavy. It's one of my favourite fall recipes, providing warmth and comfort. Plus, it's high in fibre and relatively low in carbohydrates, making it an ideal option for managing diabetes and cholesterol.
To reduce the saturated fat content in this recipe, we’ve opted for tofu pepperoni (like Yves Veggie Cuisine). Turkey pepperoni (like Butterball) or seitan pepperoni (like Gusta) are other great choices for those looking to cut back on traditional beef and pork deli meats.
Bon appétit!
Ingredients
- 1 spaghetti squash, halved lengthwise
- Salt and pepper, to taste
- 165 ml (⅔ cup) low-sodium tomato sauce, homemade or store-bought
- 90 g (3 oz) light mozzarella cheese (less than 20% M.F.), shredded (about 185 ml - ¾ cup)
- 90 g (about 30 slices) tofu pepperoni
- ½ green bell pepper, sliced
- ¼ red onion, chopped
- Fresh herbs (basil, oregano) for serving
Preparation
- Preheat the Air Fryer to 400°F (200°C).
- Scoop out the seeds and fibrous strands from the centre of the squash. Season with salt and pepper, and place the squash halves cut side down in the air fryer basket.
- Cook for 20 to 25 minutes at 350°F (180°C) or until the flesh easily pulls away with a fork.*
- For each half, use a fork to gently scrape the flesh into strands.
- Top each half with tomato sauce, followed by cheese, pepperoni, bell pepper, and onions.
- Continue cooking in the air fryer, cut side up, for 3 to 5 minutes, or until the cheese is melted and golden.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Do not freeze.
*You can also bake the squash in the oven at 400°F (200°C) for 40 to 50 minutes. For broiling, use the "grill" or "broil" function for about 5 to 10 minutes, or until the cheese is melted and golden.
