Cheesy Spaghetti Squash Breadsticks
They look like breadsticks. They taste like breadsticks. But there’s really no “bread” in this tasty first course.
|Temperature:||400 degrees, increased to 425 degrees|
|Serving size:||3-4 pieces|
|Prep time:||20 minutes|
|Cook time:||1 hour, 10 minutes|
|Total time:||1 hour, 30 minutes|
Large-Rimmed Baking Sheet/Casserole Dish, Measuring Cups and Spoons, Large Bowl for Mixing, Dish or Cheese Cloth, Baking Sheet, Aluminum Foil
Large Knife, Fork, Spoon
1 medium spaghetti squash, halved and seeds removed
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced or 2 tsp powdered garlic
1 1/2 teaspoons Italian seasoning or CYP Italian Seasoning Blend
1/2 cups powdered Parmesan cheese
1/4 cup cornstarch
3 cups shredded mozzarella, divided (1 cup for mixing into dough, 2 cups for topping)
2 large eggs
1 jar marinara sauce, for dipping
- Before you begin, wash your hands, surfaces, utensils, and produce.
- Preheat oven to 400 degrees. Place spaghetti squash halves on a large-rimmed baking sheet. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Flip squash so that halves are open side-down on baking sheet. Roast until tender, 35 to 40 minutes.
- When spaghetti squash has 10 minutes left to bake, begin preparing other ingredients. Measure and pour garlic, Italian seasoning, Parmesan cheese, cornstarch, and 1 cup of mozzarella into a large bowl. Mix to combine.
- After spaghetti squash has been removed from oven, increase oven temperature to 425 degrees.
- When spaghetti squash has cooled slightly, use a fork to break up squash strands by scraping through the squash and pulling the spaghetti-like strands away from the sides. Using a cheesecloth or dish towel, wring excess moisture out of the scooped-out spaghetti squash innards.
- Transfer spaghetti squash to the large bowl with the ingredient mixture. Add eggs and stir until completely combined.
- Line a baking sheet with foil and grease with non-stick spray. Transfer “dough” to baking sheet and pat into a thin rectangular crust. Bake until golden and dried out, about 25 minutes.
- Sprinkle with remaining 2 cups of mozzarella and bake until cheese is melted, around 8 to 10 minutes more.
- Slice across in half, and then slice into 2-inch-wide sticks and serve with marinara.