Healthy & Filling Caprese Stuffed Spaghetti Squash

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

4.67 from 15 votes

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Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

 

A delicious twist on classic spaghetti squash; Loads of flavor make this vegetarian dinner perfect for the whole family! 

Course: Dinner, lunch

Cuisine: American, Italian

Servings: 4 people

: 107 kcal

: Kathi & Rachel

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

1. 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. 

2. Remove spaghetti squash from oven. 

3. 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. 

4. Bake for 10 minutes. Drizzle with balsamic reduction if desired & serve. 

Recipe Notes

6 Weight Watcher Freestyle Points for each half of squash.  Add 2 points for 1 tablespoon balsamic reduction.

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!

Nutrition Facts

Caprese Spaghetti Squash

Amount Per Serving

Calories 107 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g10%

Cholesterol 11mg4%

Sodium 90mg4%

Potassium 51mg1%

Carbohydrates 1g0%

Protein 3g6%

Vitamin A 265IU5%

Vitamin C 4.5mg5%

Calcium 73mg7%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.