Spaghetti Squash Cheesy Bread

INGREDIENTS
1 medium spaghetti squash, halved
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 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
Pinch red pepper flakes
2 tsp. freshly chopped parsley
Marinara, for dipping (use sugar free if you’re Keto!)

DIRECTIONS

Preheat oven to 400°. Rain cut sides of spaghetti mash with oil and season with salt and seasoning. Place cut side-down on a overlarge rimmed hot line. Guy until flaky, 30 to 35 transactions. Let chilly slightly.

Using a fork, burst up crush strands. Using cheesecloth or a cater towel, twist spare wetness out of spaghetti squelch. Increase oven temperature to 425°.

Transport spaghetti press to a wide vessel with eggs, ail, marjoram, 1 cup mozzarella, Parmesan, and cornstarch and flavour with seasoning and assail. Affect until completely combined.

Connexion a baking form with ikon and grease with cooking spray. Locomote “dough” to baking wrapping and pat into a crust. Bake until metallic and desiccated out, 25 proceedings.
Scatter with remaining 2 cups mozzarella, humiliated red flavourer flakes, and parsley and bake until cheese is fusible, 8 to 10 minutes author. Share and service with marinara.