Spaghetti Squash Margarita Pizza

• 1 large spaghetti squash
• olive oil spray
• 2 cups thinly sliced tomatoes (whatever is seasonally available at your grocery store)
• 1 cup Bertolli tomato and basil sauce (or your other favorite tomato sauce)
• 2 tablespoons minced garlic
• hand full of fresh basil leaves whole
• 1/4 cup chopped basil leaves
• 6oz low-fat shredded mozzarella cheese

1. Preheat oven to 350 degrees F.
2. Slice the spaghetti squash in half and place cut side down a baking sheet with a 1/4-1/2 inch of water. Bake for 30 minutes or until tender when pierced with a knife. When done remove from the oven and scrape out the inside of the squash with a fork into a large bowl.
3. Heat a medium skillet sprayed with olive oil spray, over medium- medium/high heat. Add squash in a single layer and apply pressure to form into pan-sized disc. Cook "mock" pizza crust till firm and browned on bottom then flip over and repeat. While crust is cooking preheat your oven to 400 deg. (if you have a pizza stone to use, preheat the stone for 20-30 min. before baking pizza)
4. When crust is browned to your liking, remove pizza stone from oven (cookie sheet will work just fine in the stones place) and begin assembly. Place the disc down first and apply a liberal layer of sauce. Sprinkle 1 tablespoon of the minced garlic and the chopped basil on now. Apply the cheese next followed by the tomato slices. Place the pizza back in the oven till cheese just beings to brown. Add the remaining whole basil leaves now and cook for just another minute to finish off the cheese.
5. Remove from the oven and serve.

olive oil spray, tomatoes, tomato, garlic, basil, ubc, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/spaghetti-squash-margarita-pizza-1200318 (may not work)