Pizza Pile


1 medium spaghetti squash, cut in half lengthwise, seeds and pulp removed

¼ cup olive oil
1 small onion, diced
1 clove garlic, minced
¼ cup chopped fresh parsley
1 can (28-ounce) tomato sauce
2 cans (4-ounce) tomato paste
1 can (28-ounce) diced tomatoes
½ tsp oregano
½ tsp basil
Pinch of rosemary
1 tsp sea salt
Freshly ground black pepper to taste

Italian sausage
Black olives
Diced onions
Diced bell peppers
Serves 4

Prep Day:

Preheat your oven to 375°F.
In a glass baking dish, place the spaghetti squash halves cut-side down.
Fill the baking dish with water to about ½-inch up the sides of the squash.
Cover the pan with foil, and bake for 30-40 minutes or until softened.
Meanwhile, make the spaghetti sauce. In a large pot, heat the olive oil over medium heat.
Add the onion, and cook until soft, about 5 minutes.
Add the garlic and parsley, and stir to combine with the onion.
Add the tomato sauce, tomato paste, diced tomatoes, oregano, basil, rosemary, sea salt, and pepper. Stir to combine all the ingredients.
Reduce the heat to low, cover, and simmer for 30 minutes.
Remove the pan from the heat, let cool, and spoon the sauce into mason jars.
When the squash is done, remove it from the baking dish with tongs, and transfer it to a plate to cool.
Cook any toppings that need to be precooked, such as sausage, peppers, and mushrooms. When cool, place them in separate containers.
Separate the strands of spaghetti squash by running a fork from the stem end to the bottom of the squash, scraping as you go. Remove the loose strands, and place them in an airtight container.
Store the squash, sauce, and topping containers in the freezer until needed.
Serving Day:

Thaw the squash, sauce, and toppings in the refrigerator overnight.
When ready to cook, reheat the squash and toppings on the stovetop or in the microwave.
To assemble, place a spoonful of squash in a bowl and top it with spaghetti sauce and your favorite toppings. Enjoy the pizza flavor without the heavy crust!