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.
- 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
Preheat the oven to 400F.
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
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.
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.
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.
Broil for 3-4 minutes or until the cheese starts to melt. Serve and garnish with additional basil if desired!