Spaghetti Squash really is nature’s miracle food. Delicious, buttery, and perfect for healthy meals. We went nuts over this Caprese Spaghetti Squash. A vegetarian meal that can easily be topped with leftover chicken for added protein. Drizzle with some balsamic reduction for added flavor. Yum!
Tips for Cutting Spaghetti Squash
- Spaghetti Squash is tough. It’s a hard squash, and it’s difficult to cut in half. BE CAREFUL. We microwave ours for 2 minutes (pierce a few holes in it so it doesn’t go kablooey though). Let cool for a few, and then cut with a cerated knife.
- If you want to be extra safe- wear some steel gloves. Looks goofy, but you’ll thank me later when you don’t have nubbins for fingers!
- Drizzle with olive oil, salt, and bake it facing down. This helps the juices flow downward so you’re not left with soggy squash. *Soggy squash sounds like a medical condition and that makes me giggle.
- We bake ours at 400 degrees Fahrenheit for 30 minutes. Short on time? Here’s a great tutorial on how to microwave spaghetti squash!
- I like to cut mine horizontally versus vertically. It makes its own little bowl, and is easier to cut.
Once you’ve baked (or microwaved!) your spaghetti squash, shred it with a fork. Use the fork to pull the spaghetti squash away from the edges. It will be tender, and should shred easily when fully cooked. It’s magic I tell ya, magic!
Caprese Spaghetti Squash
Once you’ve shredded your spaghetti squash, add your caprese ingredients! I used shredded mozzarella, cherry tomatoes, and fresh basil. I really have to emphasize using fresh basil. Fresh basil gives it such a better flavor than the dried kind. Though I used shredded mozzarella, if you have a log of fresh mozzarella it would be even better, and gooier. I was just trying to be healthy and use less cheese, ya know?
I like to drizzle my Caprese Spaghetti Squash with balsamic reduction. You can buy this at Trader Joes’, Sprouts, and usually most grocery stores have it in the vinegar aisle now.
Healthy Spaghetti Squash Recipes
I love how easy spaghetti squash is, and how full of fiber it is! Also, who wants to do dishes? Not me. So…any vegetable that becomes its own bowl is grade A in my world. If you want traditional spaghetti, try our simple spaghetti recipe.
Here’s a few more recipes featuring spaghetti squash we love:
More Vegetarian Recipes:
- How to Microwave Couscous
- Homemade Rice-a-Roni
- Roasting Frozen Veggies
- Mediterranean Chickpea Salad
- Quinoa Salad with Farmers Market Veggies
- Lasagna Cups
Clink!
Kathi and Rachel
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Caprese Spaghetti Squash
Ingredients
- 1 whole spaghetti squash
- 1/2 cup shredded mozzarella (1/4 cup per half)
- 1 cup cherry tomatoes (sliced in half, 1/2 cup per half)
- 2 tbsp olive oil
- 1/4 cup shredded fresh basil
- salt and pepper to taste
- 2 tbsp balsamic reduction (1 tbsp per half)
Instructions
- Cut spaghetti squash in half (see tips above for help with this!). Drizzle each side with 1 tbsp olive oil, & salt, and pepper to taste. Bake at 400 degrees for 30 minutes, or until fork tender.
- Remove spaghetti squash from oven.
- Shred spaghetti squash with fork. It should be tender, and split right apart from the hard exterior of the squash. Toss in remaining 2 tbsp olive oil, coating spaghetti squash threads. Add in cheese, and tomatoes.
- Bake for 10 minutes, or until cheese is fully melted. Drizzle with balsamic reduction, and chopped fresh basil & serve.
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