Caprese Spaghetti Squash

I know.  Another spaghetti squash recipe.  I am almost out of ways to prepare this glorious vegetable.  Why not combine the flavors of caprese with spaghetti squash?!  Enter Spaghetti squash Caprese.  Finish this dish in the broiler to get the cheese all hot and bubbly.  The best part?  It’s good for your waist line.

Cut the spaghetti squash in half and scoop out seeds.  Season with salt and pepper and place face down on a baking sheet covered in aluminum foil.  Bake for squash for 30 minutes.  Remove from the oven and set aside to cool.  When cool enough to handle, take a fork and separate the fresh from the squash into strings.   For a faster dinner, do this step the night before and store squash in an air tight container in the fridge.

Half the cherry tomatoes and the fresh mozzarella and mix with the garlic and basil.

Please spaghetti squash is a serving bowl.  Pour tomato mixture over the squash.  Place under the broiler for 5 minutes or until cheese is melted and tomatoes are blistered.   Drizzle with balsamic glaze and serve.

Caprese Spaghetti Squash

  • Yield: 2 servings
  • Prep Time: 10 min
  • Cook Time: 35 min

Ingredients

  • 1 medium spaghetti squash
  • 1 12 oz package of cherry tomatoes
  • 1 container of fresh mozzarella (in once inch balls)
  • 1/3 cup of basil chiffonade
  • 1 clove of garlic minced
  • 1/4 cup of reduced balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Cut the spaghetti squash in half and scoop out seeds. Season with salt and pepper and place face down on a baking sheet covered in aluminum foil. Bake for squash for 30 minutes. Remove from the oven and set aside to cool. When cool enough to handle, take a fork and separate the fresh from the squash into strings. For a faster dinner, do this step the night before and store squash in an air tight container in the fridge.

  2. Half the cherry tomatoes and the fresh mozzarella and mix with the garlic and basil. Please spaghetti squash is a serving bowl. Pour tomato mixture over the squash. Place under the broiler for 5 minutes or until cheese is melted and tomatoes are blistered. Drizzle with balsamic glaze and serve.

Notes

For a faster dinner, roast the spaghetti squash the night before and store squash in an air tight container in the fridge. Just warm it up when you're ready to eat!

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