I have OFFICIALLY found my favourite way to eat spaghetti squash … THIS Caprese Spaghetti Squash! I had this idea in the back of my mind for ages, and finally got around to making it. I knew that squash wasn’t going to cook itself, so today was the day.
All I have to say is that this is AMAZING and so simple and healthy! It looks way more complicated than it is, and Charles and I were both astounded at how good it tastes. In fact, we each ate a half of a squash, yikes! I hope you love it as much as we do.
I love squash in the autumn and I’m always looking for new ways to make it interesting. This recipe is so yummy and so simple to make. It’s a creative plant-based option for those days when you feel stuck in a dinner rut – I LOVE this vegetarian meal!
Spaghetti squash is one of those things that is so good on it’s own, but roasted and topped with your favourite pasta ingredients? Even better and the perfect fall dish. As a bonus it’s even healthier than traditional pasta since you don’t have the noodles. If you like this recipe but want to get creative on your own, roast your squash, then use a fork to pull apart the squash from it’s skin. The squash will almost resemble spaghetti noodles. From here you can top it with any pasta sauce (the skin makes its own dish – brilliant, no dishes).
The roasted cherry tomatoes are so sweet and perfect paired with the tangy fresh mozzarella. Fresh, soft, mozzarella really does make a difference here if you can find it! The quality of the cheese is something you don’t want to compromise as it’s a focal point of this dish.
Caprese Spaghetti Squash
Perfect for fall, this roasted Spaghetti squash is topped with basil, cheese, and cherry tomatoes for a comforting dinner. It serves 2-4 people as a main dish depending on who you're serving it to.
Ingredients
- 1 pint cherry tomatoes
- 2 tablespoons olive oil (plus extra to grease the pan)
- 1/2 teaspoon salt
- 1 spaghetti squash (cut in half and seeds removed)
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup fresh parmesan cheese
- 2 balls fresh mozzarella cheese, sliced
- salt and pepper to taste
Instructions
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Preheat the oven to 400F.
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Place the cut side down of both sides of the spaghetti squash, seasoned with salt and pepper, on a baking sheet coated with olive oil. Set aside
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Place the tomatoes on another small baking sheet lined with parchment paper and drizzle with the olive oil. Sprinkle with the salt and place both pans in the oven. Roast the tomatoes for approximately 20 minutes (until shrivelled), remove the tomato pan from the oven and turn the oven to 375 F (leave the squash in the oven). Bake the squash for an additional 20-30 minutes, until you can peirce it with a fork.
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Remove from the oven and, when just cool enough to touch (or using tongs), flip the squash over top side up. Turn the oven to broil.
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Using a fork, lightly pull the squash from the sides of the skin, keeping the skin intact. Sprinkle the squash with a bit of salt to taste, and sprinkle half of the fresh basil leaves and half of the cherry tomatoes on each squash half. Grate the parmesan cheese over top and top each half with the sliced mozarella cheese.
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Broil for 3-4 minutes or until the cheese starts to melt. Serve and garnish with additional basil if desired!
If you tried this Caprese Spaghetti Squash and you’re in the mood for more squash try this Parmesan Roasted Acorn Squash, this Butternut Squash Mac n’ Cheese, or this Curry Coconut Squash Soup.
Tori this looks so delicious and I love that it is gluten-free! I can’t wait to make it for dinner soon.
Have a lovely day!
Deanna
http://www.DesigningGal.ca
Thanks so much Deanna! Would love to hear how you like it!
Dear Tori,
Thank you so much for sharing this recipe! My husband and i tried it last night and we were amazed!!! Sooo soo good!!!
Cheers
Jen & Leo
Thanks Jen and Leo so happy you love it!!
Thanks so much for posting this. Made it and LOVED it. Your recipe was so easy and delish. I sauteed the leftover squash in butter and garlic with all the caprese ingredients and have been enjoying all week.
Perfect recipe – this will be a staple in our house! Thank you for sharing.
So glad you like it Kristie!
Amazing! My eight year old twins asked to take it in their lunches for school. We made a mock arrabbiata version too with black olives and capers. Yum. Thanks for the kitchen inspiration and beautiful photography to accompany. xo
I love that your twins asked to take it to school Kristine! What a huge compliment! Thank you! xo
I made this last night for my parents and it was super yummy. And my dad, who doesn’t say to much about anything, actually said “that was really good Italian squash you made”. That tells me it must have been pretty great. Oh and that’s my new name for it too…Italian Squash!
Love this!!! What an awesome compliment from your dad, thanks for sharing!!
Hi Tori,
This dish was nothing but delectable and exactly what we needed, especially what we all have been devouring throughout the Christmas season. I had my eye on this dish and have been looking for just the right time to make it and last night was IT! I have made quite a few of your dishes and the next one on the list to make is the Greek Roasted Chicken & Potatoes. I follow a few other food blogs and your’s is my favourite. I am always looking for your next creation!
Best Wishes & the Happiest New Year to you & your Family,
Susan
Langley
Susan thank you so much for the lovely feedback, that made my day! I really appreciate it and always value your opinion!
Warmest wishes to you and your family too for a wonderful New Year!
Tori
Hi Tori,
My garden is overflowing with spaghettie squash and I’ve been on the hunt for new recipes to try. This one was fantastic! I will certainly be making it again. Next on the list is your fritters!
So glad I found your blog! You are the first one I have ever followed!
Kind regards,
Heather
Heather! Thank you so so much that made my weekend! I’m super happy you loved it and THANK YOU for the follow I truly appreciate it!
Warmest Wishes, Tori
Hi Tori, I saw this on your instatory recently and tried it out last night – it was delicous!! I’ll be making this regularly, I’m sure. Thanks so much for doing an instastory on it or I wouldn’t have even known it existed. 🙂
Stephanie
Thank you Stephanie that’s really sweet of you to take the time to comment! Super happy you loved it! Have a great week, Tori
Making this for dinner tonight! Can’t wait to try it with some vino of course!
Kelsey 🙂
Hi Tori! This sounds delish! Just one question. My daughter had a dairy allergy and is also allergic to cashews. Any vegan cheese ideas other then mozzarella? The only one I can find in the states is made with cashews. Thanks so much!!
Hi Julie! The soy based cheeses would probably be best – I think that Chao has some that don’t contain nuts I would have to check! Vegan Supply is a GREAT place for vegan cheese options (online) if you haven’t checked them out yet!).
Made this tonight after a day of watching the first snowfall here in Kelowna. It is an easy and delicious dish. My husband loved it too! ❤Thanks Tori
Excellent recipe! Just tried it this evening, and it was a total success! It will definitely go in my regular meal rotation. I don’t feel bloated or overly full after eating this (as I normally would with pasta). Thank you for this recipe! This is a definite keeper! xx
Hi Mary! Thank you so much for rating this recipe. I am so happy you loved!! Tori
I always know your recipes will be amazing. I made this vegan by using vegan Parmesan and vegan mozzarella. This was soooo good. Will definitely be making this again!!!!!!
Thanks so much Adrienne!! I really appreciate the kind words and the review! xx Tori