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Caprese Spaghetti Squash


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  • Author: Lindsay Pleskot
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

Pair this delicious spaghetti squash dish with fish, chicken or roasted chickpeas for an easy weeknight dinner.  Vegetarian or can be made vegan by using your favorite dairy-free cheese!


Ingredients

Scale
  • 1/2 pint cherry tomatoes
  • 2 tbsp. olive oil
  • 1/2 tsp. salt
  • 1 spaghetti squash, cut in half and cleaned out
  • 1/3 c. fresh basil leaves, chopped
  • 2 tbsp. fresh parmesan cheese
  • 6 thick slices fresh mozzarella cheese
  • salt to taste

Instructions

  1. Preheat your oven to 400F.
  2. Place the tomatoes on a baking sheet lined with parchment paper and drizzle with the olive oil. Sprinkle with the salt and roast for approximately 20 minutes, until the tomatoes are shriveled. Set aside.
  3. Turn the oven down to 350F, and place the cut side down of both sides of the spaghetti squash in a baking pan coated with olive oil. Roast for approximately 30-40 minutes or until the squash can be easily pierced with a knife.
  4. Remove from the oven and, when just cool enough to touch (or using tongs), flip the squash over. Turn the oven to broil.
  5. Using a fork, lightly pull the squash from the sides of the skin, keeping the skin intact. Sprinkle the squash with a bit of salt to taste, and sprinkle half of the fresh basil leaves and half of the cherry tomatoes on each squash half. Grate the parmesan cheese over top and top each side with 3 slices of the mozzarella cheese.
  6. Broil for 3-4 minutes or until the cheese starts to melt. Serve!

Notes

Thank you Tori for sharing this delicious recipe! I also like to mix the spaghetti squash with regular spaghetti for a super satisfying dinner!

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: Mediterranean, North American