Description
A healthy and delicious twist on the classic Caprese salad using spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 Roma tomatoes, diced
- 8 oz fresh mozzarella, cubed
- 1/2 cup fresh basil, chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, season with salt and pepper, then roast cut-side down for 40-50 minutes.
- Scrape the flesh of the cooked squash into strands using a fork.
- In a bowl, combine the spaghetti squash, diced tomatoes, mozzarella cubes, and chopped basil.
- Drizzle with olive oil and balsamic glaze, toss gently to combine.
- Season with salt and pepper before serving.
Notes
- Make sure the spaghetti squash is ripe for the best flavor.
- This dish can be served warm or cold.
- For a vegan version, substitute mozzarella with a dairy-free cheese option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg