Spaghetti Squash Cheese Strips
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!
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.
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.
Spaghetti Squash Cheese Strips
- 1 Spaghetti Squash halved and seeds removed
- 1 tbsp EVOO
- 2 large Eggs
- 2 clove Garlic, minced
- 1/2 tsp Italian seasoning
- 3 cups shredded mozzarella, divided
- 1/2 cup Grated Parmesan
- 1/4 cup Cornstarch
- Pinch of red pepper flakes
- Salt & pepper
- Minced parsley or basil for garnish
- Marinara sauce for dipping
- 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 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. Increase oven temperature to 425°.
- 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, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.
Fresh Marinara Sauce
- 3 tbsp EVOO
- 1 Small onion, finely chopped
- 6 cloves Garlic, minced
- 8-10 Tomatoes, chopped
- 1/2 cup Red wine
- 1 tbsp Honey
- 2 tsp Italian seasoning
- 2 tsp Salt, or taste
- 1/2 tsp Crushed red pepper
- In a large pot, heat the EVOO until warm. Add onion and garlic and sauté until soft and fragrant.
- Add the tomatoes and cook on low until softened and broken apart, about 10 minutes.
- Add the rest of the ingredients and continue to cook on low for 15 more minutes. Adjust seasonings if needed.
- To make this into a smoother sauce, use an emulsifier and blend until smooth.