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
- 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.
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.
My boss just gave me 5 big spaghetti squashes, so I had to look for some recipes, i only know two ways to cook it. And I came across your recipe, spaghetti squash bread sticks… What?!?! These sound De-Licious!!! I will definitely be trying this. First how you wrote it and then play with it to make it non-dairy. Because I’m really not supposed to have cheese. ? lol
We hope you try it soon!
I can find neither links to alternate cooking methods for the spaghetti squash nor a tutorial link for Instant Pot cooking in this post. ???
Please look at the notes section in the recipe card at the end of the post. There are two links – one that will take you to a tutorial for cooking it in an Instant pot and another link that will take to a post about how to cook it in the microwave or oven.
Wow getting the water out of the squash is so difficult for my 70 year old hands. Had to dry it in the oven. Otherwise this is great. I love it.
We’re glad you got it to work for you!
Great recipe! Added white meat chicken grounded and topped with calamata olives. So good!
Thanks for sharing your adjustments! Glad you liked it.
Really good! One of my favorite low carb recipes thus far!!
I’m so glad you enjoyed!
Do you have an alternative to almond flour? I’m allergic to tree nuts but would like to keep it as low carb as possible.
the only alternative I know would work is all purpose flour but then it won’t be as low carb
Do you think potato flour would work in the recipe?
We haven’t tried it, but in other recipes it’s a 1:1 substitute. Let us know how it works!
These are so easy to make and taste heavenly
I’m so glad you like them!
Even the kids loved it
I love hearing that!
This looks really good, but I’m lactose intolerant (still getting used to it after being just fine for the first 25 years of my life….) and can’t eat mozzarella without having really bad stomach cramps at the very least. Parmesan is perfectly safe, but is there another cheese you would recommend with this to replace the mozzarella? I’d try to think of something on my own, but I wanted to start with asking you first.
I have not tested this recipe with other cheeses. Sorry
I can’t wait to try for today’s dinner!!!!! The instant pot is a counter staple. Everytime I put it away I end up getting it out again .
I hope you enjoy!
I’m so glad you enjoyed!
Can I par bake these and freeze them?
I have not tried.
Hi I don’t have an instant pot so maybe can I bake the squash instead?
yes you can bake instead. Look at my notes where I link to baking or microwave method
Taste great! I used extra sharp cheese.
I’m so glad you enjoyed!
Is it possible to use regular flour instead of the almond flour?
Wow, steaming the spaghetti squash in the Instant Pot is a game changer! Good to know!
It is definitely a game changer. It’s so much easier and faster! Just make sure you cut slits into the squash so that it is able to release pressure. I linked to the post of the tutorial I used in my recipe notes.