I have OFFICIALLY found my favourite way to eat spaghetti squash, it’s this Caprese Spaghetti Squash recipe! 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 seasons 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 option for those days when you feel stuck in a dinner rut!
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 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.
- 1/2 pint cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 spaghetti squash (cut in half and cleaned out)
- 1/3 cup fresh basil leaves (chopped)
- 2 tablespoons fresh parmesan cheese
- 6 thick slices fresh mozzarella cheese
Preheat your oven to 400F.
Place the tomatoes on a baking sheet lined with parchment paper and drizzle with the olive oil. Sprinkle with the salt and roast for approximately 20 minutes, until the tomatoes are shrivelled. Set aside.
Turn the oven down to 350F, and place the cut side down of both sides of the spaghetti squash in a baking pan coated with olive oil. Roast for approximately 30-40 minutes or until the squash can be easily pierced with a knife.
Remove from the oven and, when just cool enough to touch (or using tongs), flip the squash over. Turn the oven to broil.
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 side with 3 slices of the mozzarella cheese.
Broil for 3-4 minutes or until the cheese starts to melt. Serve!