I’m not a huge fan of spaghetti squash. I’ve tried it so many different ways and this is by far my favorite. Disguised! This recipe feels like pizza. And who doesn’t like pizza? Instead of a flour based crust you use spaghetti squash and cheese. It reminds me of a cauliflower crust. We will definitely be making this again in our house. It was fast and so yummy!
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 cups shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
Pinch red pepper flakes
2 tsp freshly chopped parsley
1 jar of Marinara sauce
Roast the squash
Preheat the 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°.
Mix it with the cheeses and herbs
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.
Bake the sticks
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.
Finish it off
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.
