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 ~
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.
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°.
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.
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.
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.
Recipe From: Lena Abraham
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