Spaghetti Squash Cheesy Bread

What is better than Spaghetti Squash Cheesy Bread? Spaghetti Squash Cheesy Bread with Spaghetti Squash from your own garden! Other than that, not much tops this delicious side. I had to sell it to my older brother a little bit, but once he switched his mindset around, and instead of expecting actual bread, expected vegetables - he said it wasn't bad - I'll take it.

We harvested the two spaghetti squash that I used for this recipe weeks ago and they have just been sadly sitting on our counter. So, I first looked up what type of squash they were, we had forgotten what we had planted, and then I looked up the best recipes with spaghetti squash. This was the first one, so minimal effort went into choosing the recipe, but it shows up first for a reason - because it is so darn yummy. I didn't even feel like I was eating a vegetable based dish because the cheesiness takes over. The combination of Parmesan cheese and mozzarella cheese is really too good to be true.

Unfortunately, before I could get a good picture of the whole dish, I dropped the pan of cheesy 'bread' onto the floor. Fortunately, my dad saved the day and salvaged nearly half! So, I was able to get a good enough picture to give you a visual to help, if my commentary hasn't already sold you on this healthy and delicious bread alternative.

Ingredients ~ 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!) 

Instructions ~

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.

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Recipe From: Lena Abraham