Spaghetti Squash Cheese Strips

I had an overabundance of spaghetti squash last week which prompted me to find new uses for it other than as a pasta substitute. I came across a unique spaghetti squash cheese bread recipe. You can’t really call it a bread, even a flatbread; it has eggs but no flour. And using lots of cornstarch and firm cheese it’s more akin to Eggplanchetta or Cocktail Crackers. Honestly, it’s not like anything I’ve ever cooked or eaten before; deliciously rich and cheesy and flimsy as a slice of Ledo Pizza. But it uses an entire small-medium size spaghetti squash which was my mission, so definitely worthy of a Galley Pirates remake.

Spaghetti Squash Cheese Strips

1 small-medium spaghetti squash, halved and seeds removed
1 tbsp. extra-virgin olive oil

2 large eggs
2 cloves garlic, minced
1/2 teaspoon dried Italian seasoning
3 cups shredded mozzarella, divided
1/2 cup freshly grated Parmesan
1/4 cup cornstarch
Pinch red pepper flakes
Salt & pepper
2 teaspoons freshly chopped basil or parsley for garnish

Marinara, for dipping (see fresh recipe below)

The secret to great spaghetti squash that shreds into nice long fibers and doesn’t become mush is to NOT overcook it. Like great spaghetti, it should be al dente!

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 you can just barely poke a fork into the skin of the squash. It should be very firm. Let cool slightly.

Using a fork, “comb” out the squash strands into a colander. Squeeze any extra moisture out and let sit and drain. If you have cooked the squash until it is just “al dente firm” there should be little water. If you have over cooked it may be wet so needs to be squeezed out or the strips will be limp. Increase oven temperature to 425° if you can get it that hot.

Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch. Stir until completely combined.

Line a baking sheet with non-stick 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 and crushed red pepper flakes and bake until cheese is melted, 8 to 10 minutes more.

Light your broiler, if you have one, if it needs to be browned a bit. Slice and serve with marinara. Fresh, but easy homemade marinara is always my preference. See recipe below.


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