Low-Carb Spaghetti Squash Bread
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.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Baking squash 40 minutes mins
Total Time 1 hour hr 15 minutes mins
Course bread, Side Dish, Snacks
Cuisine gluten free
- 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
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.
Keyword easy recipe, Gluten Free Sandwich Bread, low carb, low carb bread, no bread, bread, spaqhetti squash