Description
This Spaghetti Squash Caprese is a delightful and healthy take on a classic dish, perfect for any occasion.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 Roma tomatoes, diced
- 8 oz fresh mozzarella, cubed
- 1/2 cup fresh basil, chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
- Start by preheating your oven to 400°F (200°C). While the oven heats up, take your medium spaghetti squash and carefully slice it in half lengthwise. Using a spoon, scoop out the seeds from each half. Next, drizzle some extra-virgin olive oil over the cut sides of the squash and season it with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet. Roasting will take about 40 to 50 minutes. The squash is done when the flesh is fork-tender and can easily be scraped into strands.
- While the squash is roasting, prepare the other ingredients. Dice the Roma tomatoes into small pieces and cube the fresh mozzarella. Fresh basil should be chopped finely to release its aromatic oils. Set these ingredients aside as you wait for the spaghetti squash to finish cooking. Having everything prepped will make the mixing easier and keep the flavors bright.
- Once the spaghetti squash is fully cooked, remove it from the oven and let it cool for a few minutes. Using a fork, carefully scrape the inside of the squash to create spaghetti-like strands. Transfer the strands into a large bowl. Add the diced tomatoes, cubed mozzarella, and chopped basil to the spaghetti squash. Drizzle with the remaining olive oil and balsamic glaze. Toss gently—not too vigorously, or you’ll risk damaging the delicate mozzarella. Finally, season with salt and pepper to your taste.
Notes
This dish can be served warm, at room temperature, or cold—it’s delicious either way!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 220 kcal
- Sodium: 350 mg
- Protein: 7 g