YIELDS:6 SERVINGS PREP : 10 MINS TOTAL TIME:1 HOUR 20 MINS

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

1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. 
2. Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
3. Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
4. Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
5. Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.