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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 20 mins
Don't skip squeezing out the sroasted spaghetti squash! It's full of way more liquid than you'd expect, which can make the final product soggy. Use a kitchen towel or cheese cloth to wring it out, you'll be glad you did!
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Ingredients
- 1
medium spaghetti squash, halved and seeds removed
- 1 Tbsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
- 2
large eggs
- 2
cloves garlic, minced
- 1/2 tsp.
dried oregano
- 3 cups
shredded mozzarella, divided
- 1/2 cup
freshly grated Parmesan
- 1/4 cup
cornstarch
Pinch red pepper flakes
- 2 tsp.
freshly chopped parsley
Marinara, for dipping (use sugar free if you're Keto!)
Directions
- Step 1Preheat 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 tender, 30 to 35 minutes. Let cool slightly.
- Step 2Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
- Step 3Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
- Step 4Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
- Step 5Sprinkle 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.
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