A simple low-carb spaghetti squash bread you can fold in half and use for sandwiches. Made with roasted squash cheese, spinach and artichoke. A delicious, healthy no bread sandwich alternative. For the days I want bread without actually eating bread, this low carb swap is amazing. Some days it’s gluten free sourdough and some days it’s low carb. This is a good balance and so tasty.
If you’re craving a sandwich but want a no‑bread option, this spaghetti squash bread is your answer. Layers of cheesy spaghetti squash, spinach, and artichoke come together in a holdable, bread-replacement slab that’s perfect for building a hearty, healthy sandwich. It’s soft, flavourful, and packed with veggies, making it a comforting meal you can enjoy without the traditional loaf. Whether for lunch, dinner, or meal prep, this bread-less bread gives you all the indulgence of a classic sandwich in a lighter, veggie-packed way.
Simple Ingredients For Low Carb Spaghetti Squash Bread
- spaghetti squash
- grated mozzarella
- grated Parmesan
- fresh spinach
- artichoke hearts, chopped
- seasonings
Why You’ll Love It
Healthy and veggie packed. Replaces bread with spaghetti squash, adding fibre, goodness and perfect for a gluten free diet.
Melted cheese, spinach, and artichoke make it rich and indulgent, while keeping you full.
Easy to make, minimal prep, no complicated techniques.
Handheld, versatile and it can be used just like bread for sandwiches or open-faced creations.
Filling ideas
- Roasted chicken + mozzarella + basil pesto
- Tomato + feta + olive tapenade
- Roasted peppers + baby spinach + aioli
Tips For Low-carb Spaghetti Squash Bread
Squeeze the moisture out of the spaghetti squash by placing it in a sieve. Press down gently with a spatula and leave to drain for 5 minutes.
If using frozen spinach, make sure to pat it dry with paper towel.
Works great as a make-ahead lunch base: reheat in a pan for crisp edges.
Try baking two thinner layers and sandwiching cheese between them for a “grilled cheese” style sandwich.
Low-Carb Spaghetti Squash Bread
Ingredients
- 280 g roasted spaghetti squash well-drained and squeezed
- 60 g canned artichoke hearts finely chopped and drained
- 20 g chopped spinach fresh or thawed frozen
- 100 g shredded mozzarella, divided
- 15 g grated parmesan
- 1 tbsp olive oil
- 1 tsp lemon herb seasoning
- Salt + pepper to taste
Instructions
- Preheat oven to 400℉ and cut the spaghetti squash in half lengthwise. Remove the seeds, drizzle with olive oil and roast cut-side down for 30 to 40 minutes until tender. Let cool slightly.
- Set the oven temperature to 375°F and line a small baking sheet with parchment paper.
- Scrape the cooked squash strands into a sieve. Gently press and let drain to remove excess moisture.
- In a medium bowl, combine the spaghetti squash strands, artichoke, spinach, and seasonings
- Place the cheese in 4 piles on the parchment paper and shape into a thin rectangle.
- Evenly spread the spaghetti squash on top of the cheese layer and press down with a spatula to compact it. Add the spinach, artichoke and more cheese … making sure the cheese goes right to the edges to bind the squash. It should be about 1/4 to 1/2 inch thick so as it bakes through properly
- Bake for 20 to 25 minutes until set and slightly golden. Remove from oven.
- Cool slightly before slicing into “bread” pieces for sandwiches.
- I filled my sandwich with a spinach dip, shredded chicken and a salad green mix.
Be the first to comment