Spaghetti Squash Cheesy Bread
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 250.8
- Total Fat: 16.5 g
- Cholesterol: 106.9 mg
- Sodium: 563.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.4 g
- Protein: 19.7 g
View full nutritional breakdown of Spaghetti Squash Cheesy Bread calories by ingredient
Introduction
Low carb alternative to garlic bread or pizza crust! Low carb alternative to garlic bread or pizza crust!Number of Servings: 6
Ingredients
-
Squash, Spaghetti, 1 Raw Medium size
2 Eggs- large, fresh
3 cup mozzarella shredded cheese
.5 cup Parmesan Cheese, grated
1 tbsp Extra Virgin Olive Oil
2 clove Garlic
.5 tsp Oregano, ground
1 tbsp Parsley
Salt and pepper to taste
Optional - Marinara sauce for dipping
Tips
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 cheese cloth to wring it out, you'll be glad you did!
Directions
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 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.
Serving Size: 6 slices (depending on how you cut them)
Number of Servings: 6
Recipe submitted by SparkPeople user HALFANGEL.
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 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.
Serving Size: 6 slices (depending on how you cut them)
Number of Servings: 6
Recipe submitted by SparkPeople user HALFANGEL.