Instant Pot Spaghetti Squash Breadsticks

By Lori

10 Person

43 Minutes

0 Calories

Cheesy breadsticks made with spaghetti squash for a delicious, low carb alternative to regular breadsticks. It’s spaghetti squash season and I’ve been buying several of them every time I go to the grocery store. If you enjoyed my zucchini breadsticks and cauliflower breadsticks, then I think you’ll also love these spaghetti squash breadsticks.

Ingredients

1 tsp. Finely chopped parsley
3 tbsp. Shredded Parmesan cheese
4 tbsp. Almond flour
1 tsp. Italian seasoning
1 cup Shredded low fat mozzarella cheese divided
1 Large egg
2 cups Cooked & chopped spaghetti squash

Method

01

Preheat oven to 450°F. Line a large baking sheet with parchment paper.
02

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.
03

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.
04

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.
05

Dump zucchini 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 1/4 inch thick.
06

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.
07

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.

Related Tags

Spaghetti Squash Recipes

Thanksgiving Side Dishes Recipes

Pot Recipes

Instant Pot Spaghetti Squash Breadsticks

4.7

( By Lori )

01 Information

Grade easy
Serving 10 servings
Prep Time 20 Mins
Cook Time 23 Mins
Total Time 43 Mins

02 Ingredients

1 tsp. Finely chopped parsley

3 tbsp. Shredded Parmesan cheese

4 tbsp. Almond flour

1 tsp. Italian seasoning

1 cup Shredded low fat mozzarella cheese divided

1 Large egg

2 cups Cooked & chopped spaghetti squash

03 Method

Step 1

Preheat oven to 450°F. Line a large baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Dump zucchini 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 1/4 inch thick.

Step 6

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.

Step 7

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.

04 Author