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–+ servings
half of a spaghetti squash stuffed with caprese filling and balsamic reduction
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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
Calories 111kcal
Author Kathi & Rachel

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. 

Nutrition

Calories: 111kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 92mg | Potassium: 97mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 0.4mg