Spaghetti Squash Breadsticks – A Low-Carb Alternative To Bread

If you started a low-carb diet at the beginning of the year and are craving bread, then you are going to love this Spaghetti Squash Breadsticks recipe.

Yes, you read that right. Breadsticks made from squash!!!! I had serious doubts that this could be done, but the results were absolutely incredible!

Cheesy breadsticks that tasted just like many other breadsticks that I have had in the past, but without all the carbohydrates!

And unlike many mock bread recipes, this one is easy to make and without unusual or expensive ingredients.

How To Make Spaghetti Squash Breadsticks

Ingredients

• Spaghetti Squash
• Egg
• Mozzarella Cheese
• Italian Seasoning
• Almond Flour (or All-Purpose Flour)
• Parmesan Cheese
• Parsley

*You will need 2 cups of cooked spaghetti squash, therefore it is best to purchase a medium size squash from the grocery. You may have some leftover, but you can use it later to make Buffalo Chicken Spaghetti Squash for lunch or dinner.

Instructions

The first step in making this Spaghetti Squash Breadsticks recipe is to cook the spaghetti squash. There are several methods that you can use to cook it, including roasting it in the oven. However our preferred way is to cook a whole squash in an Instant Pot, or any electric pressure cooker.

For this recipe, I poke a few holes through the skin of the squash and place it on the trivet inside the Instant Pot. Add 1 cup of water and pressure cook on high pressure for 12 minutes.

After the cook time is up, let the pot sit for 10 minutes before you release the remaining pressure by moving the valve to the venting position. Now remove the cooked spaghetti squash and slice it in half.

All that you need to do is to remove the seeds and shred the ‘noodles’ with a fork. Once you have measured out two cups, slice those strands so that they are approximately one inch in length, as you don’t want long spaghetti squash noodles throughout your breadsticks.

Remove the Liquid

Now place the squash on a tea towel. Then gather the ends of the towel and wring the liquid out of the noodles. Keep working until you can no longer remove any more liquid.

This process will reduce the spaghetti squash in half, leaving you with just 1 cup. Now place the noodles in a mixing bowl along with the egg, 1/4 cup of Mozzarella cheese, Italian seasoning, and flour.

Mix until well incorporated. Then place the mixture on a parchment paper lined baking sheet and spread into a thin layer, about 1/4 inch thick.

Bake in a preheated oven for 15 minutes, or until the edges just begin to brown and the center is no longer wet. Then carefully remove the pan from the oven and flip the spaghetti squash breadsticks over.

Reduce the oven heat by 25°F. Next, sprinkle the remaining Mozzarella and Parmesan cheeses on top of the bread and return the pan to the oven. Continue to bake for 6-8 minutes or until the cheese has melted and begins to bubble.

Remove from the oven and let sit for a couple of minutes before slicing into individual rectangle pieces.

Serve with our favorite Marinara sauce recipe. Enjoy!

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