Caprese Spaghetti Squash

By zhanghengshuo

4 Person

40 Minutes

170 Calories

Roasted tomatoes add sweet and rich flavor to this vegetarian Caprese spaghetti squash recipe. Basil and mozzarella top off the fresh flavors. Caprese salads are the culinary equivalent of the same concept. Sweet tomatoes on their own…great! Fresh mozzarella cheese…you guessed it. Great. Basil…yeah, great. Put them all together and drizzle with a fruity extra virgin olive oil and balsamic vinegar. I‘m very happy to share this recipe with you.

Ingredients

Spaghetti Squash

5 Fresh basil leaves thinly sliced
2 oz. Fresh mozzarella diced
3 pounds Spaghetti squash

Dressing

1/8 tsp. Salt
1/2 tsp. Agave nectar or honey
2 tbsp. Extra virgin olive oil
2 tbsp. Fresh lemon juice

Tomatoes

1/4 tsp. Ground pepper
1/4 tsp. Salt
1/2 tsp. Dried oregano
2 cloves Garlic minced
2 tsp. Olive oil
5 Tomatoes

Method

01

The Tomatoes: Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray. Place the tomatoes in a single layer on the prepared baking sheet. Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt, and pepper. Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.
02

The Dressing: In a small bowl, whisk together the lemon juice, olive oil, agave (or honey) and salt.
03

The Spaghetti Squash: Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Add the roasted tomatoes, mozzarella, basil and dressing to spaghetti squash. Toss gently to combine. Serve.

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Caprese Spaghetti Squash

4.7

( By zhanghengshuo )

01 Information

Grade medium
Serving 4 servings
Calorie 170 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

Spaghetti Squash

5 Fresh basil leaves thinly sliced

2 oz. Fresh mozzarella diced

3 pounds Spaghetti squash

Dressing

1/8 tsp. Salt

1/2 tsp. Agave nectar or honey

2 tbsp. Extra virgin olive oil

2 tbsp. Fresh lemon juice

Tomatoes

1/4 tsp. Ground pepper

1/4 tsp. Salt

1/2 tsp. Dried oregano

2 cloves Garlic minced

2 tsp. Olive oil

5 Tomatoes

03 Method

Step 1

The Tomatoes: Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray. Place the tomatoes in a single layer on the prepared baking sheet. Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt, and pepper. Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.

Step 2

The Dressing: In a small bowl, whisk together the lemon juice, olive oil, agave (or honey) and salt.

Step 3

The Spaghetti Squash: Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Add the roasted tomatoes, mozzarella, basil and dressing to spaghetti squash. Toss gently to combine. Serve.

04 Author

zhanghengshuo

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