5.0 from 3 votes
Caprese Spaghetti Squash Recipe with Roasted Tomatoes {Vegetarian}
Roasted tomatoes add sweet and rich flavor to this vegetarian caprese spaghetti squash recipe. Basil and mozzarella top off the fresh flavors.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 1708 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
The Tomatoes:
- 10 Del Campo t'mates 11.5 ounces., cut into ¼-inch slices
- 2 teaspoons olive oil
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
The Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon agave nectar or honey
- ⅛ teaspoon salt
The Spaghetti Squash:
- 1 3 pound spaghetti squash
- 2 ounces fresh mozzarella diced
- 5 fresh basil leaves thinly sliced
Instructions
The Tomatoes:
- Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
- Place the tomatoes in a single layer on the prepared baking sheet.
- Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
- Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.
Cup of Yum
The Dressing:
- In a small bowl, whisk together the lemon juice, olive oil, agave (or honey) and salt.
The Spaghetti Squash:
- Using a large, sharp knife, pierce a spaghetti squash in several places.
- Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
- Add the roasted tomatoes, mozzarella, basil and dressing to spaghetti squash. Toss gently to combine. Serve.
Notes
Nutrition Information
Serving
1Cup
Calories
170.8kcal
(9%)
Carbohydrates
13.7g
(5%)
Protein
3.5g
(7%)
Fat
10.7g
(16%)
Saturated Fat
1g
(5%)
Sodium
252.8mg
(11%)
Potassium
348.1mg
(10%)
Fiber
2.8g
(11%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 1708
% Daily Value*
| Serving | 1Cup | |
| Calories | 170.8kcal | 9% |
| Carbohydrates | 13.7g | 5% |
| Protein | 3.5g | 7% |
| Fat | 10.7g | 16% |
| Saturated Fat | 1g | 5% |
| Sodium | 252.8mg | 11% |
| Potassium | 348.1mg | 7% |
| Fiber | 2.8g | 11% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.