italian · keto · vegetable · vegetarian

Caprese Stuffed Spaghetti Squash

I thought I was done experimenting with spaghetti squash. I thought I had done all that I could with that gourd.

I’ve made spaghetti (obviously), chicken parm, alfredo, lo mein, primavera, BBQ chicken, cajun chicken, chicken piccata, chicken marsala…all with that bright yellow squash.

What’s left to do?!

Well, make it Caprese-style, that’s what’s left.

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Caprese is simple, yet elegant. It’s just three ingredients (plus balsamic vinegar, if you wish) and it’s three ingredients are all created by God for each other: mozzarella, tomatoes, and basil. I wanted all of that on top of a roasted spaghetti squash and I was going to stop at nothing to make that happen.

Roasted spaghetti squash is easy. You just need olive oil, salt and pepper. Once it’s done and you’ve gotten the strands out with a fork, you’ll top it with the classic Caprese ingredients. I added some more salt and pepper for good measure, but I wanted to make sure the tomato, basil and mozzarella were the real stars.

Mission accomplished. I ended up with that bright, flavorful and fresh taste from the Caprese mixed with the crunchy, ever-so-slightly sweet spaghetti squash. It’s a simple side dish (or meal!) that will liven up any table—especially in the middle of January.

Enjoy!

Caprese Stuffed Spaghetti Squash

  • Servings: 6-8
  • Difficulty: Easy
  • Print

An Italian classic on top of fresh, roasted spaghetti squash making the perfect side dish or meatless meal.

Ingredients

  • 1 large spaghetti squash
  • 2 TBS. olive oil
  • salt & pepper
  • 2 Roma tomatoes, sliced
  • 12 oz. fresh mozzarella, cut into thick slices
  • 1 cup fresh basil, torn
  • Balsamic vinegar, for topping

Directions

  1. Preheat oven to 400 degrees. Cut spaghetti squash in half and scoop out seeds. Drizzle olive oil on squash (the fleshy side, not the skin) and sprinkle with salt and pepper. Lay inside a baking dish, cut side down, and roast for 50-55 minutes or until squash comes off easily with a fork.
  2. Flake squash with a fork and leave inside squash skin. Top with mozzarella, tomatoes, and half of the basil. Sprinkle salt and pepper on top.
  3. Bake for another 15-20 minutes or until cheese is melted. Serve topped with remaining basil and a drizzle of balsamic vinegar, if desired.

Step-By-Step Instructions

Preheat oven to 400 degrees. Cut spaghetti squash in half and scoop out seeds. Drizzle olive oil on squash (the fleshy side, not the skin) and sprinkle with salt and pepper. Lay inside a baking dish, cut side down, and roast for 50-55 minutes or until squash comes off easily with a fork.

Flake squash with a fork and leave inside squash skin. Top with mozzarella, tomatoes, and half of the basil. Sprinkle salt and pepper on top.

Bake for another 15-20 minutes or until cheese is melted. Serve topped with remaining basil and a drizzle of balsamic vinegar, if desired

2 thoughts on “Caprese Stuffed Spaghetti Squash

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