What do you do when you attempt something in the kitchen and it’s a fail? I mean, unless it tastes like crud, there’s always some way to transform the idea – right??? Well, that’s what happened here. I attempted to make a spaghetti squash pizza crust and though it seemed like it ‘just might work’ when it came out of the oven, it soon proved to be hype and it wasn’t at all what I’d hoped for.
When it came out of the oven, it was still as thick as when I laid it on the baking sheet before going into the oven, but not as crispy as I’d like. It was a nice, soft texture which would have been good for a “fork’n’pizza” kind of meal but I was hoping to pick it up like a traditional pizza slice. My thought was — let it sit and hopefully it would “dry out” so to speak and perhaps help it to harden up. Nope. In fact, it dried up so much that it shrunk! It was now very thin and pliable! Ok…..now to go on to Plan B!
I liked how it pulled up off my silpat as I cut into it. I wasn’t too careful with it as I wasn’t quite sure what to do with it but suddenly a wrap came to mind! It “peeled” off and stayed in tact…and it kind of rolled up as I took that slice up so I figured I could just fill it and roll it up! And that’s what I did. Hubby loved it! I seasoned it with Primal Palates Spices, leaning more toward the italian side as pizza was what I had in mind and it really paired well with the eggs, sausage and spinach the next morning!
So now that you have the back story of these little wraps, I can just send you on to the recipe 🙂 But wait! I have more to say — As always, have fun with it….play with the seasonings and change them up. I am going to try adding a spicy seasoning as well as taco seasonings that would be good with a mexican night themed dinner (think taquitos). Happy wrapping!
- Preheat oven to 400degrees.
- Cut & seed spaghetti squash. Roast spaghetti squash in oven, skin side down for 40 minutes. Alternatively - put a few tbsp's of water on a microwave safe plate, lay squash halves flesh side down & microwave for 10min. (Either method - you want the squash to be tender)
- Once squash is easily able to handle (cooled), scrape the strands out of squash and draw out as much moisture as possible. You can do this with paper towels - replacing each time the towel becomes saturated or in a cheesecloth and wrap/squeeze and let drippings fall into sink.
- In a bowl, add the squash & remaining ingredients, mixing thoroughly.
- On a silpat or parchment lined baking sheet, spread your batter into an evenly thin layer. You want it thin but not so thin that you can see through the batter.
- Bake in oven for 25 minutes.
- Let it cool and sit for a few hours. It will dry out and "flatten" the longer it sits which make it more sturdy and pliable. Slice to desired sizes. Fill with your favorite wrap ingredients!
- *The longer this sits after coming out of the oven, the better. I made this in the evening for dinner (and after it didn't turn out to be a pizza crust, I saved) and didn't use til breakfast the next morning. It was perfect wrap consistency!
