Caprese Spaghetti Squash

Name: Caprese Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: 4 pound spaghetti squash; 4 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon black pepper; ¼ cup basil pesto; 2 cups cherry tomatoes; 4 cloves garlic; 1 tablespoon balsamic vinegar; ¼ cup fresh mozzarella cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 people
Calories
345 kcal
Course
Main Course
Cuisine
Italian

Caprese Spaghetti Squash

Lukas Jenkins

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Roasted spaghetti squash, fresh basil, roasted tomatoes and mozzarella cheese are all combined in this delicious Caprese Spaghetti Squash recipe! It's gluten free and easy to make in under an hour.

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Ingredients

Servings

4 pound spaghetti squash
4 tablespoons olive oil divided
1 teaspoon kosher salt divided
1 teaspoon black pepper divided
¼ cup basil pesto
2 cups cherry tomatoes
4 cloves garlic
1 tablespoon balsamic vinegar
¼ cup fresh mozzarella cheese diced

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Instructions

Preheat the oven to 400°F.
Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tablespoon olive oil, then sprinkle with ½ tsp salt and ½ tsp black pepper.
Place the squash cut side down on a baking sheet and roast in the oven for 30 minutes. Note that a larger squash, 5-6 pounds in size, will take 45 minutes to roast.
On a separate baking sheet lined with foil, add the cherry tomatoes and garlic.
Drizzle with the remaining 3 tablespoons olive oil and 1 tablespoon balsamic vinegar.
Sprinkle with the remaining ½ teaspoon salt and ½ teaspoon black pepper.
After the squash has been roasting for 10 minutes, place the tomatoes in the oven to roast for the remaining 20 minutes.
Remove both the spaghetti squash and tomatoes from the oven.
Set the tomatoes aside.
Allow the squash to cool slightly then use a fork to pull the spaghetti “noodles” from the squash and into a large bowl.
Add the pesto to the squash and toss to coat.
Turn the oven broiler on to high.
Stuff the pesto squash back in the shells, add the roasted cherry tomatoes and mozzarella cheese.
Place on a baking sheet and into the oven under the broiler for 2-3 minutes, or until the cheese is melted.
Remove from the oven and finish with a few small basil leaves and fresh grated parmesan cheese, if you’d like.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days
To reheat the squash in the microwave, place it on a microwave-safe plate and microwave for 2-3 minutes.
To reheat the squash in the oven, place the squash on an oven-safe pan and into a 350°F oven for 10-15 minutes, or until heated throughout.
If you’re having a hard time cutting the spaghetti squash in half before roasting, I recommend using an electric knife. If you don’t have an electric knife, put the whole spaghetti squash in a 400°F oven for 10 minutes. Remove it from then oven, then slice it in half once it’s cool enough to touch. Starting the cooking process slightly will help soften the outside of the squash and make it easier to cut in half.

Nutrition Information

Show Details

Serving 2serving Calories 345kcal (17%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 9mg (3%) Sodium 860mg (36%) Potassium 539mg (15%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 1114mg (22%) Vitamin C 25mg (28%) Calcium 127mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 345 kcal

% Daily Value*

Serving	2serving
Calories	345kcal	17%
Carbohydrates	28g	9%
Protein	6g	12%
Fat	25g	38%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Cholesterol	9mg	3%
Sodium	860mg	36%
Potassium	539mg	11%
Fiber	6g	24%
Sugar	12g	24%
Vitamin A	1114mg	22%
Vitamin C	25mg	28%
Calcium	127mg	13%
Iron	2mg	11%