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Keto Spaghetti Squash Cheesy Bread

Keto Spaghetti Squash Cheesy Bread Recipe

Allan
This Keto Spaghetti Squash Cheesy Bread turns a simple squash into a golden, garlicky, cheesy loaf that tastes just like a low-carb version of classic garlic bread. Crisp edges, a soft center, and lots of melty cheese make every bite feel comforting and indulgent. It pairs perfectly with soups, salads, and family dinners — or enjoy it alone as a cozy keto snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine Gluten-free, Keto, Low Carb
Servings 4 –6
Calories 210 kcal

Ingredients
  

Main

  • 1 medium spaghetti squash 3–4 lb / 1.4–1.8 kg, roasted → yields ~3–4 cups strands
  • 2 cups shredded mozzarella cheese about 200 g
  • 1 cup grated Parmesan cheese about 100 g
  • 3 large eggs beaten
  • 2 tbsp olive oil
  • 3 cloves garlic minced (or 1½ tsp garlic powder)
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper

Optional

  • 2 tbsp melted butter for brushing on top
  • 1 tbsp fresh parsley chopped
  • 1 –2 tbsp almond flour OR 1 tbsp ground flax meal only if mixture feels too wet
  • 2 –3 tbsp extra Parmesan for topping before broiling

Instructions
 

  • Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the cut sides lightly with olive oil. Place both halves cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes, or until the flesh is completely tender and easily pulls into strands.
  • Once the squash is cool enough to handle, use a fork to scrape the flesh into long strands. Transfer the strands to a clean kitchen towel or cheesecloth. Gather the towel and squeeze firmly over the sink to remove as much moisture as possible — the drier the squash, the firmer and crispier your cheesy bread will turn out. Take your time with this step.
  • Add the drained squash strands to a large mixing bowl. Stir in the mozzarella, Parmesan, beaten eggs, garlic, Italian seasoning, salt, pepper, and olive oil. Mix thoroughly so the cheese and eggs coat every strand. The mixture should feel thick and cohesive, not watery. If it looks too loose, you can mix in a tablespoon of almond flour or flax meal to help bind it.
  • Line a baking sheet with parchment paper. Transfer the mixture onto the center of the sheet and shape it by hand into either a compact loaf or a flat cheesy-bread slab about ½ inch thick. Press down firmly to ensure it compresses and forms a tight base — this helps it bake evenly and slice cleanly later.
  • Place the shaped mixture into the oven and bake for 25–30 minutes, or until the edges are golden and the center feels set when gently pressed. If the top looks pale, don’t worry — you’ll brown it in the next step.
  • Melt a small amount of butter with minced garlic (or use olive oil if preferred) and brush it over the top of the baked bread. Sprinkle with extra Parmesan for extra flavor. Switch your oven to broil and place the bread under the broiler for 1–3 minutes, watching closely so it doesn’t burn. The top should bubble slightly and turn beautifully golden.
  • Remove the cheesy bread from the oven and allow it to cool for at least 10 minutes. This resting time helps the structure firm up and makes slicing much easier. Once cooled slightly, cut into sticks, squares, or slices and serve warm with keto marinara, garlic butter, or your favorite dipping sauce.