Spaghetti Squash Cheesy Bread

By Jennifer

6 Person

80 Minutes

0 Calories

Don't skip squeezing out the roasted spaghetti squash! It's full of way more liquid than you'd expect, which can make the final product soggy. Use a kitchen towel or cheesecloth to wring it out, you'll be glad you did!

Ingredients

Marinara, for dipping (use sugar free if you're Keto!)
freshly chopped parsley
Pinch red pepper flakes
1/4 cup cornstarch
1/2 cup freshly grated Parmesan
3 cups shredded mozzarella, divided
1/2 tsp. dried oregano
2 cloves garlic, minced
2 large eggs
Freshly ground black pepper
Kosher salt
1 tbsp. extra-virgin olive oil
1 medium spaghetti squash, halved and seeds removed

Method

01

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut-side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly.
02

Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
03

Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
04

Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to the baking sheet and pat it into a crust. Bake until golden and dried out, 25 minutes.
05

Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.

Related Tags

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Spaghetti Squash Recipes

Spaghetti Squash Cheesy Bread

4.7

( By Jennifer )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 70 Mins
Total Time 80 Mins

02 Ingredients

Marinara, for dipping (use sugar free if you're Keto!)

freshly chopped parsley

Pinch red pepper flakes

1/4 cup cornstarch

1/2 cup freshly grated Parmesan

3 cups shredded mozzarella, divided

1/2 tsp. dried oregano

2 cloves garlic, minced

2 large eggs

Freshly ground black pepper

Kosher salt

1 tbsp. extra-virgin olive oil

1 medium spaghetti squash, halved and seeds removed

03 Method

Step 1

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut-side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly.

Step 2

Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.

Step 3

Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.

Step 4

Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to the baking sheet and pat it into a crust. Bake until golden and dried out, 25 minutes.

Step 5

Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.

04 Author

Jennifer

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