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. Use a kitchen towel or cheese cloth to wring it out, you’ll be glad you did!  Yields: 6 servings Prep Time: 0 hours 10 mins Total Time: 1 hour 20 mins 1…

recipe image

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. Use a kitchen towel or cheese cloth to wring it out, you’ll be glad you did! 

Yields:

6


servings

Prep Time:

0

hours

10

mins

Total Time:

1

hour

20

mins

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

1/2
tsp.

dried oregano 

3
c.

shredded mozzarella, divided

1/2
c.

freshly grated Parmesan

1/4
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.

Dish, Food, Cuisine, Ingredient, Produce, Staple food, Side dish, Recipe, appetizer,

Brad Holland

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