Spaghetti Squash Caprese

By Jennifer

4 Person

50 Minutes

0 Calories

Fresh tomatoes are infused with fresh sautéed garlic, tossed with perfectly cooked spaghetti squash, and topped off with fresh mozzarella and basil. This low carb meal is sure to please any Caprese lover! Caprese salad is one of my all-time favorite dishes. Fresh garden tomatoes sliced and layered with creamy mozzarella and fresh basil is the epitome of summer.

Ingredients

Fresh Basil, thinly sliced
1 Fresh Mozzarella, diced
1 pint Grape Tomatoes, halved
2 tsp. Large Garlic Cloves, finely minced
2 tbsp. Extra Virgin Olive Oil
Salt & Pepper
Olive Oil, for drizzling
1 Medium-Sized Spaghetti Squash, cut in half and seeds removed

Method

01

Preheat the oven to 375º.
02

Drizzle each half of spaghetti squash lightly with olive oil. Season with salt and pepper. Place the halves cut-side down in a baking dish. Bake the spaghetti squash for 35-40 minutes, or until tender. To check for doneness, slide a paring knife into the squash and if it glides in easily, it’s ready. If there is resistance, it needs more time.
03

Let the spaghetti squash cool until you can handle it. Shred the squash into “spaghetti” with a fork. Set aside.
04

Heat a large skillet over medium-high heat and in the olive oil. Sauté the garlic until fragrant, about 30 seconds, and then add in the tomatoes. Cook the tomatoes until they begin to leave off some of their juices, about 2-3 minutes. Toss in the spaghetti squash and coat evenly in the sauce.
05

Turn the heat off and add in the fresh mozzarella. Stir gently until the mozzarella begins to melt. Top with fresh basil and taste for seasoning, if needed, add more salt and pepper. Serve!

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Spaghetti Squash Caprese

4.1

( By Jennifer )

01 Information

Grade easy
Serving 4 servings
Prep Time 40 Mins
Cook Time 10 Mins
Total Time 50 Mins

02 Ingredients

Fresh Basil, thinly sliced

1 Fresh Mozzarella, diced

1 pint Grape Tomatoes, halved

2 tsp. Large Garlic Cloves, finely minced

2 tbsp. Extra Virgin Olive Oil

Salt & Pepper

Olive Oil, for drizzling

1 Medium-Sized Spaghetti Squash, cut in half and seeds removed

03 Method

Step 1

Preheat the oven to 375º.

Step 2

Drizzle each half of spaghetti squash lightly with olive oil. Season with salt and pepper. Place the halves cut-side down in a baking dish. Bake the spaghetti squash for 35-40 minutes, or until tender. To check for doneness, slide a paring knife into the squash and if it glides in easily, it’s ready. If there is resistance, it needs more time.

Step 3

Let the spaghetti squash cool until you can handle it. Shred the squash into “spaghetti” with a fork. Set aside.

Step 4

Heat a large skillet over medium-high heat and in the olive oil. Sauté the garlic until fragrant, about 30 seconds, and then add in the tomatoes. Cook the tomatoes until they begin to leave off some of their juices, about 2-3 minutes. Toss in the spaghetti squash and coat evenly in the sauce.

Step 5

Turn the heat off and add in the fresh mozzarella. Stir gently until the mozzarella begins to melt. Top with fresh basil and taste for seasoning, if needed, add more salt and pepper. Serve!

04 Author

Jennifer

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