Rich and cheesy, a unique appetizer using spaghetti squash
1Spaghetti Squashhalved and seeds removed
3cupsshredded mozzarella, divided
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.