Cheesy Spaghetti Squash Breadsticks Kid Approved!

Gluten-Free | Kid Approved | Side Dishes | High in Fiber | Vegetarian

They look like breadsticks. They taste like breadsticks. But there’s really no “bread” in this tasty first course.

Meal Spaghettisquashflatbread
5
Servings
1 hour, 30 minutes
Total Time
$2.16
Cost per serving
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
Equipment:

Large-Rimmed Baking Sheet/Casserole Dish, Measuring Cups and Spoons, Large Bowl for Mixing, Dish or Cheese Cloth, Baking Sheet, Aluminum Foil 

Utensils:

Large Knife, Fork, Spoon  

Ingredients

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 

Non-stick spray 

1 jar marinara sauce, for dipping 

Instructions

  1. Before you begin, wash your hands, surfaces, utensils, and produce. 
  2. 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.  
  3. 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. 
  4. After spaghetti squash has been removed from oven, increase oven temperature to 425 degrees.  
  5. 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.  
  6. Transfer spaghetti squash to the large bowl with the ingredient mixture. Add eggs and stir until completely combined. 
  7. 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. 
  8. Sprinkle with remaining 2 cups of mozzarella and bake until cheese is melted, around 8 to 10 minutes more.  
  9. Slice across in half, and then slice into 2-inch-wide sticks and serve with marinara.  
Featured
Ingredients

What goes in Cheesy Spaghetti Squash Breadsticks?

Garlic Powder
Garlic Powder
Yellow Squash
Spaghetti Squash
Eggs
Eggs
Italianseasoning
Italian Seasoning

Nutritional Information
(Per Serving)

CALORIES
440
TOTAL FAT
21g
SODIUM
780mg
TOTAL CARBS
42g
PROTEIN
23g
See complete nutrition facts >>
Comments