Kabocha Pizza


Get an amazing, faux-baked, faux-potato with a wonderful pizza flavor... with all the comfort-food feel of the real deal without all those pesky calories! It is also a perfect gluten-free alternative to pizza dough.


10OunceKabocha Squash (peeled wedge)
1DashButter Flavored Cooking Spray (Use olive oil cooking spray as an alternative)
2TablespoonPizza Sauce (I use Ragu Pizza Quick Traditional)
1 1⁄2OunceCheese (I mix cheeses for added flavor)
1PinchOregano, Dried


Cut the squash into manageable pieces, clean out the pulp and seeds fully with a tablespoon,  then peel with a vegetable peeler.
Spray with butter or olive oil flavored cooking spray, and cook in the microwave on the “baked potato” setting until the pieces are mushy and tender, almost done
If you do not have a microwave, place the pieces on a cookie sheet covered with parchment paper, spray them, and bake in the oven on 375 degrees for 30-45 minutes or until done.
When almost done, take out of oven, spread a layer of tomato sauce, (any other ingredients you choose to add), then cheese and sprinkle oregano on top, put in broiler on 300-350 degrees until cheese is melted. Keep an eye on the cooking process, so not to over-cook.


You may add chicken, slices of hard boiled eggs, peas, corn, mushrooms, or anything else you you like as a topping. I put them under the cheese. Mix different cheeses if you like, and vary the fat contents according to your preference.
I honestly prefer baked kabocha squash over potatoes; they are much tastier to me.
They also have the benefit of being very easy to make; I cook mine in the microwave, and they always comes out delicious. For added crust (à la home fries) I finish them off in the oven.