Spaghetti Squash Bread Braid – a delicious recipe with squash, spaghetti sauce, ground beef, zucchini, mozzarella cheese, egg. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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.
2
Preheat oven to 400 degrees F (200 degrees C). Unroll pizza dough onto a greased baking sheet.
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.
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.
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.
348
kcal
Calories
24
g
Fat
4
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small spaghetti squash, 1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury(R)), 1 (24 ounce) jar spaghetti sauce, 1/2 pound cooked ground beef, and more.
Yes, Spaghetti Squash Bread Braid falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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