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Spaghetti Squash Cheese Strips

Rich and cheesy, a unique appetizer using spaghetti squash
Author: GalleyPirate

Ingredients

  • 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

Instructions

  • 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.