Spaghetti Squash Cheesy Bread





medium spaghetti squash, halved and seeds removed

1 tbsp. 

extra-virgin olive oil

Kosher salt

Freshly ground black pepper

large eggs

cloves garlic, minced

1/2 tsp. 

dried oregano 

3 c. 

shredded mozzarella, divided

1/2 c. 

freshly grated Parmesan

1/4 c. 


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.

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