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Preheat oven to 450°F (232°C). 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, ¼ 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 ¾ cup mozzarella cheese and ¼ cup Parmesan cheese across the surface.
Lower oven temperature to 425°F (218°C). Bake for about 6-8 minutes or until cheese is melted and starts to blister. Once you remove it from the oven, let it sit for a couple of minutes. Then sprinkle parsley over the breadsticks. Slice and serve.