Ingredients
For the crust:
1 large spaghetti squash, cooked and the strings taken out
1 Tablespoon Pompeian Varietals Arbequina Olive Oil
1 egg, lightly beaten
¾ cup shredded mozzarella cheese
2 Tablespoons parmesan
2 Tablespoons Garlic Bread Seasoning (like Johnny’s)
For the tomato sauce:
1 large clove of garlic, crushed
1 Tablespoon Pompeian Varietals Arbequina Olive Oil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon Italian seasoning
1 16 oz can tomato sauce
Toppings:
Mozzarella cheese
Cherry tomatoes
Fresh spinach
Fresh basil
Pompeian Varietals Arbequina Olive Oil
Preparation
