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 you carnivores. Drizzle with some balsamic reduction for added flavor. Yum!
A few tips on perfect spaghetti squash to make this meal easier for you!
- 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!
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!
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– it 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. I was just trying to be healthy and use less cheese, ya know?
I like to drizzle my Caprese Spaghetti Squash with balsamic reduction- I use Nonna Pia’s. They are based out of Whistler, BC and were sweet enough to send us some samples. This stuff is delicious!
Looking for a few other meatless meals? Check out our Lemon Cavatappi with Asparagus and Garlic, this delicious Soba Noodle Salad with Homemade Peanut Sauce (you could fry a flip flop & dip it in this sauce- truly, it’s amazingly delicious!) or even these Lasagna Roll Ups, a treat for the WHOLE family (and the kiddos love to make them, too!).
Cheers, to easy and HEALTHY meals with TONS of flavor! – Rachel
Caprese Spaghetti Squash
Ingredients
- 1 whole spaghetti squash cut in half *See post for tips
- 1/2 cup shredded mozzarella
- 1/2 cup cherry tomatoes sliced in half
- 2 tbsp olive oil
- 1/4 cup shredded fresh basil
- salt and pepper to taste
- balsamic reduction optional
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 40 minutes.
- 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, tomatoes, and basil.
- Bake for 10 minutes. Drizzle with balsamic reduction if desired & serve.
Notes
A few tips on perfect spaghetti squash to make this meal easier for you!
- 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. Sounds good, 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!
Leave a Reply