Spaghetti Squash Bread Braid

The traditional spaghetti bread braid was too carb heavy for even me, a super carb lover, so I made a healthy alternative with spaghetti squash.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 483 Calories

Ingredients

• 1 egg, beaten
• 8 ounces mozzarella cheese, cubed
• 1 small spaghetti squash
• 1 (24 ounce) jar spaghetti sauce
• 1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
• ½ pound cooked ground beef
• 1 zucchini, shredded (Optional)
• ¼ cup chopped fresh parsley, or more to taste

Recipe Instructions

Step 1

Pierce spaghetti squash with a fork 10 times and place whole in a slow cooker. Cook on Low until very soft, about 4 hours. Halve squash and remove seeds.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Unroll pizza dough onto a greased baking sheet.

Step 3

Scrape squash flesh into a bowl; mix in spaghetti sauce, ground beef, and zucchini. Spread squash mixture lengthwise down the middle of the dough. Top with cubed mozzarella cheese.

Step 4

Cut sides of dough into even strips starting at the outside edges and stopping at the squash mixture. Fold alternating strips over squash mixture to form a braid. Brush with beaten egg and sprinkle with parsley.

Step 5

Bake in the preheated oven until dough is brown and cheese is melted, about 30 minutes. Cool for 5 to 10 minutes before slicing.