If you are looking for a quick snack or light lunch, give this recipe a try! I was surprised at how simple, yet addictive this pita pizza is. The topping options are endless, but I highly advise on using arugula and feta cheese as a match made in heaven. If you cook the squash ahead of time, this will be ready to eat in only 15 minutes! Can't beat that when hunger strikes.
The original recipe was shared by Wendy Lopez, MS, RD, who shared it through Food & Nutrition. She used butternut squash, but I used spaghetti squash instead and was pleasantly surprised with the subtle flavors it gives the dish, along with the tomato sauce. Whether you used butternut or spaghetti squash, I encourage you to give it a try and let me know what you think!
1 cup cooked spaghetti squash
1 100-percent whole-grain pita bread
¼ cup tomato sauce (or pizza sauce)
¼ cup sliced red onion
1 teaspoon olive oil
½ cup fresh arugula
1 oz feta cheese
1 tablespoon balsamic vinegar
Black pepper (to taste)
Cut squash in half and scoop out seeds. Place squash cut side down on oven proof dish and bake for 45-50 minutes. Use a fork to scrap out spaghetti-like pieces.
Preheat oven to 400F.
On a baking sheet, place pita bread and spread tomato sauce on top.
Place squash and onion on top evenly.
Drizzle a little olive oil and bake for 15 minutes.
Top with arugula, cheese, vinegar, and black pepper.