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!