Spaghetti squash makes for a mild-tasting, easy-prep crust that supplies a nice dose of carotenoids—plant pigments that act as antioxidants. Lemon zest and Calabrian chiles bring some fresh and spicy notes to the mix.
Prepare Spaghetti Squash Crust as directed. Top with 3 Tbsp. Garlic & Herb–Infused Olive Oil, 6 oz. cooked Italian turkey sausage, ½ cup sliced roasted sliced fennel, and ¾ cup low-moisture part-skim mozzarella cheese. Bake at 425°F until cheese is melted and bubbly, 8 to 10 minutes. Remove from oven. Top with 3 seeded and sliced oil-packed Calabrian chiles, 2 Tbsp. basil leaves, and ½ tsp. grated lemon zest.
Preheat oven to 425°F. Line a baking sheet with parchment paper. Place squash in cheesecloth or a clean kitchen towel, and squeeze to remove excess liquid. Transfer squash to a large bowl, and add egg, mozzarella, and pecorino Romano. Mix with clean hands or a fork until completely combined.
Spread mixture into a 12x9-inch rectangle in center of prepared baking sheet, pressing into a solid rectangle.
Bake until golden brown on top, about 20 minutes. Remove from oven, and, using a large spatula, carefully flip. Continue baking until completely set, about 10 minutes more.
Heat all ingredients in a small saucepan over low until mixture is fragrant and garlic just begins to bubble around edges, about 3 minutes. Remove from heat, and cool completely, about 20 minutes. Discard garlic and herbs, and pour oil into a small bowl. Keep at room temperature, covered, until ready to use. (Store in an airtight container at room temperature for up to 1 week.)
Spaghetti Squash Crust: Whether you like to cook your squash in the oven or microwave, the most important thing for this recipe is not to overcook it. Soft squash will make for a soggy crust!