Cheesy breadsticks made with spaghetti squash for a delicious, low carb alternative to regular breadsticks.
If you enjoyed my zucchini breadsticks and cauliflower breadsticks, then I think you’ll also love these spaghetti squash breadsticks.
It’s spaghetti squash season and I’ve been buying several of them every time I go to the grocery store.
Two years ago, I shared several spaghetti squash recipes on the blog. Last year, I took a little break from spaghetti squash after buying a few that were really difficult for me to open. But this year, I discovered a way to cook the spaghetti squash whole with the Instant Pot and it reignited my love for spaghetti squash.
Cooking Spaghetti Squash
If you prefer, you can cook spaghetti squash in the oven or the microwave. You can read more about those methods here.
For this recipe, I used my Instant Pot. The Instant Pot steams the spaghetti squash whole. This was the biggest appeal for me as I always have such difficulty slicing the squash in half. It only takes about 15 minutes of steaming to completely cook the squash.
The squash shell becomes very soft and the flesh is super easy to remove!
Working with Spaghetti Squash
You will need to cook the spaghetti squash first because spaghetti squash retains a lot of water which needs to be released. If you use raw squash, it will release water when it cooks and cause the breadsticks to be soggy.
While normally it is fun to have long strands of spaghetti squash, you will want to chop up the spaghetti squash for this recipe. You don’t want long stringy pieces of squash in your breadsticks.
Also, just like with zucchini and cauliflower breadsticks, you will need to wring the squash dry as much as you can.
The flavor of spaghetti squash is very mild so you don’t even taste it in these breadsticks.
Spaghetti Squash Breadsticks
These cheesy breadsticks are a low carb alternative to regular breadsticks.
- 2 cups cooked & chopped spaghetti squash
- 1 large egg
- 1 cup shredded low fat mozzarella cheese divided
- 1 tsp Italian seasoning
- 4 tbsp almond flour
- 3 tbsp shredded Parmesan cheese
- 1 tsp finely chopped parsley
- Preheat oven to 450°F. Line a large baking sheet with parchment paper.
- Chop cooked spaghetti squash so that pieces are no more than 1 inch long. Measure out 2 cups. Save the rest of your spaghetti squash for another recipe.
- Using a tea towel or several sturdy paper towels, work in small batches to wring dry the spaghetti squash. When you are finished, you should have about 1 cup of spaghetti squash remaining.
- Add spaghetti squash, egg, 1/4 cup mozzarella cheese, Italian seasoning, and almond flour to a large mixing bowl. Mix until all ingredients are thoroughly combined.
Dump squash mixture onto baking sheet lined with parchment paper. Using a spatula, spread out the batter so that it forms an oval that is approximately 9 inches long and ¼ inch thick.
- Bake in oven about 15 minutes or until edges are golden brown and the surface is dry to the touch. Remove from oven and carefully flip over. Sprinkle 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese across the surface.
- Lower oven temperature to 425°F. Bake for about 6-8 minutes or until cheese is melted and starts to blister. Sprinkle parsley over breadsticks. Slice and serve.
- I used this Instant Pot method for cooking the squash, which you can read more about here. If you prefer oven or microwave, I provide more description here.
- If you do not need to keep the recipe low carb, you can replace almond flour with 3 tbsp all purpose flour.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.