Spaghetti Squash Cheesy Bread

Spaghetti Squash Cheesy Bread


Don't skip squeezing out the sroasted spaghetti squash! It's full of way more liquid than you'd expect, which can make the final product soggy.
  • 1 medium spaghetti squash, halved and seeds removed
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 large eggs
  • 2 cloves garlic, minced
  • ½ tsp. dried oregano
  • 3 c. shredded mozzarella, divided
  • ½ c. freshly grated Parmesan
  • ¼ c. cornstarch
  • Pinch red pepper flakes
  • 2 tsp. freshly chopped parsley
  • Marinara, for dipping (use sugar free if you're Keto!)
  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.
  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°.
  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.
  4. Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
  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.

How To Make Spaghetti Squash Cheesy Bread

Cheesy bread WITHOUT the carbs?! Sign. Us. Up.Full recipe:

Julkaissut Delish Tiistaina 31. heinäkuuta 2018