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.
Provided by Eamon's mom
Categories Bread Quick Bread Recipes
Time 4h50m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
- Preheat oven to 400 degrees F (200 degrees C). Unroll pizza dough onto a greased baking sheet.
- 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.
- 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.
- Bake in the preheated oven until dough is brown and cheese is melted, about 30 minutes. Cool for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 53.3 g, Cholesterol 80.6 mg, Fat 18.5 g, Fiber 4.1 g, Protein 24.9 g, SaturatedFat 7.3 g, Sodium 1176.1 mg, Sugar 14.2 g
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