Friend of Julie: Spaghetti Squash Pizza Crust

Veggie crust pizzas are the rage these days, so I'm posting yet another pizza recipe. This one uses spaghetti squash for the crust. I've only made meat crust pizza, but one fine day I will try making these other pizzas, so I'm posting this recipe for easy reference.  You'll need a knife and fork to eat this pizza.
Key-contributor Megan made this recently and here's what she had to say:

Definitely tasty. I added lots of meat to offset the spaghetti squash and small amount of sauce that I used. It was crisp around the edges but the middle was mushy. I'd definitely make it again and hopefully get it more crisp. I flipped the crust, but I think I made it too thick in the middle.

Megan and her husband Lou teamed up and make this pizza again and here's an update from Megan...

Lou's pesto was the key! I sautéed onion and red peppers in olive oil. Added cooked grilled chicken and pesto and warmed it through. Brushed the crust with pesto, added the topping and some cheese. OMG, this is the most delicious meal I've had in a long time! I have to make myself stop eating!

Cook Time
1 hour 15 minutes

Crust Ingredients 
Modify herbs to suit your taste

• 1 medium/large spaghetti squash
• 1 tablespoon olive oil
• 1 egg, lightly beaten (or you may use 2 egg white)
• ½ cup shredded mozzarella cheese
• 1 tablespoon shredded Parmesan cheese
• Salt & pepper
• 2 cloves garlic, minced
• 1 tsp oregano, dried
• 1 tsp parsley, dried

Topping Ingredients
Modify ingredients to suit your taste

• 1 cup chopped mushrooms
• 1/4 diced onion
• 1/4 cup pizza sauce
• 1 cup fresh torn spinach
• 1/2 cup shredded Parmesan cheese
• Bacon

Instructions

1. Preheat oven to 400°F. 
2. Cut spaghetti squash in half with a large, sharp knife. 
3. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. 
4. Season with Kosher salt and freshly ground black pepper. 
5. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes. 
6. Test if your squash is done: scrap the flesh with a fork and if the strands come off easily, it's done. 
7. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. 
8. Taste and season with some more Kosher salt and freshly ground black pepper if needed. 
9. Measure out approximately 3 and ½ cups of spaghetti squash. Reserve the rest for another use. 
10. Wrap measured-out squash in a cheesecloth, clean kitchen towel, or several layers of paper towels. 
11. Squeeze out as much moisture as possible. Let sit for a few minutes. The drier the squash, the more crispy the crust can get.
12. In a medium mixing bowl, combine the squash, egg, mozzarella cheese, Parmesan cheese, and season with salt, black pepper, minced garlic, oregano, and parsley.
13. Press squash in a thin, even layer on a parchment-lined baking sheet and form into an approximate 10-inch circle.
14. Bake for about 10-15 minutes. 
15. Remove from oven, carefully flip, and cook for another 10 minutes. Note, some recipes don't flip the crust, they just cook it longer.
16. Spread the pizza sauce over the crust and add toppings.
17. Bake another 10 - 15 minutes - until cheese is bubbly and edges of crust are browned. You can place under the broiler for a minute or two if you really want to brown things up. 
18. Let sit for about 5 minutes before cutting. 
19. You can use the parchment paper to slide it off the pan to make it easier to cut. Run a butter knife around the edge to loosen from the sides of the pan.

Original recipe source: Yummly.