Best 2 Caprese Spaghetti Squash Recipe By Tasty Recipes

Calling all pasta lovers! If you're looking for a healthy and delicious twist on your favorite Italian dish, look no further than Caprese Spaghetti Squash. This innovative recipe transforms the classic Caprese salad into a hearty and satisfying main course.

In this article, we'll take you on a culinary journey, introducing you to the delightful flavors of Caprese Spaghetti Squash. We'll also provide step-by-step instructions for preparing this mouthwatering dish, along with variations and additional recipes to satisfy every palate.

From the zesty combination of juicy tomatoes, creamy mozzarella, and fragrant basil to the tender and flavorful spaghetti squash, this dish is a symphony of textures and tastes. Whether you're a vegetarian seeking a nutritious meal or a meat-eater looking for a lighter alternative, Caprese Spaghetti Squash will surely impress.

So, gather your ingredients, grab your cooking utensils, and let's embark on this culinary adventure together. Prepare to tantalize your taste buds with the irresistible flavors of Caprese Spaghetti Squash!

Let's cook with our recipes!

CAPRESE SPAGHETTI SQUASH

Caprese Spaghetti Squash image

Caprese spaghetti squash is a delicious, gluten free and vegetarian recipe, perfect for transitioning from summer to fall!

Provided by Whitney Bond

Categories Main Course Side Dish

Time 55m

Number Of Ingredients 9

Ingredients

1 spaghetti squash
4 tbsp olive oil (divided)
1 tsp kosher salt (divided)
1 tsp black pepper (divided)
¼ cup basil pesto
2 cups cherry tomatoes
4 cloves garlic
1 tbsp balsamic vinegar
2 tbsp mozzarella cheese (shredded)

Steps:

Preheat the oven to 400°F.
Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp pepper.
Place cut side down on a baking sheet and roast in the oven for 45 minutes.
On a separate baking sheet lined with foil, add the cherry tomatoes and garlic.
Drizzle with the remaining 3 tbsp olive oil and balsamic vinegar.
Sprinkle with the remaining ½ tsp salt and ½ tsp pepper.
After the squash has been roasting for 25 minutes, place the tomatoes in the oven to roast for the remaining 20 minutes.
Remove both the spaghetti squash and tomatoes from the oven.
Set the tomatoes aside.
Allow the squash to cool slightly then use a fork to pull the spaghetti "noodles" from the squash and into a large bowl.
Add the pesto to the squash and toss to coat.
Add the tomatoes and lightly toss.
Serve the Caprese Spaghetti Squash "Pasta" with a sprinkle of mozzarella cheese on top.

Nutrition Facts : ServingSize 2 g, Calories 606 kcal, Carbohydrate 46 g, Protein 9 g, Fat 45 g, SaturatedFat 8 g, Cholesterol 14 mg, Sodium 1647 mg, Fiber 9 g, Sugar 19 g

CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY

Caprese Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil

Provided by Merle O'Neal

Categories Dinner

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
3 cloves garlic, minced
½ yellow onion, diced
1 cup cherry tomato, halved
½ teaspoon salt
½ teaspoon pepper
8 oz mini mozzarella ball
fresh basil, to garnish

Steps:

Preheat oven to 400ºF (200ºC).
With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
Bake an additional 5-10 minutes, or until cheese melts.
Serve in the squash, and top with basil.
Enjoy!

Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

Tips:

Choose the right spaghetti squash: Look for spaghetti squash that is firm and has a deep yellow color. Avoid squash that is bruised or has soft spots.
Cook the spaghetti squash properly: To ensure that the spaghetti squash is cooked evenly, pierce it with a fork several times before baking. This will allow the steam to escape and prevent the squash from exploding.
Use a sharp knife to shred the spaghetti squash: A sharp knife will help you to create long, thin strands of spaghetti squash. If you use a dull knife, the squash will be more likely to break into pieces.
Don't overcook the sauce: The sauce for caprese spaghetti squash is best when it is cooked just until the tomatoes are softened and the flavors have had a chance to meld. Overcooking the sauce will cause the tomatoes to lose their flavor and become mushy.
Serve the spaghetti squash immediately: Caprese spaghetti squash is best when it is served immediately after it is cooked. The spaghetti squash will start to lose its texture and flavor if it is allowed to sit for too long.

Conclusion:

Caprese spaghetti squash is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh flavors and textures, caprese spaghetti squash is sure to be a hit with your family and friends.