These cheesy breadsticks are a low carb alternative to regular breadsticks.


Prep Time: 20 minutesCook Time: 23 minutesTotal Time: 43 minutesServings: 10 pieces


  • 2 cups cooked & chopped spaghetti squash
  • 1 large egg
  • 1 cup shredded low fat mozzarella cheese divided
  • 1 tsp Italian seasoning
  • 4 tbsp almond flour
  • 3 tbsp shredded Parmesan cheese
  • 1 tsp finely chopped parsley


  • Preheat oven to 450°F. Line a large baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.
  • Dump squash 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 ¼ inch thick.
  • 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.
  • 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.


  • I used this Instant Pot method for cooking the squash, which you can read more about here. If you prefer oven or microwave, I provide more description here.
  • If you do not need to keep the recipe low carb, you can replace almond flour with 3 tbsp all purpose flour.


Serving: 1breadstick | Calories: 62kcal |  Carbohydrates: 2g |  Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg |  Sodium: 101mg| Potassium: 31mg |  Vitamin A: 110IU | Vitamin C: 0.3mg |  Calcium: 120mg | Iron: 0.3mg|  Net Carbs: 2g |