A spaghetti squash with tomatoes, basil and mozzarella

Caprese Spaghetti Squash

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
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
107 kcal


  • 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


  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!

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.