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Baked Spaghetti Squash Caprese

Baked Spaghetti Squash is delicious with the texture of pasta. Add Caprese filling for an easy flavor-packed meatless main dish.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 376kcal
Author Toni Dash

Ingredients

  • 2 medium Spaghetti squash cut in half and seeds removed
  • 3 tablespoons Olive oil divided
  • 1 ¼ teaspoon Kosher salt divided
  • 1 ¼ teaspoon ground Black Pepper divided
  • 2 cups Cherry tomatoes (heirloom variety if available) quartered
  • 1 cup Marinated mini mozzarella balls
  • ¼ cup fresh Basil thinly sliced
  • 1 cup Balsamic Vinegar

Instructions

Baking the Spaghetti Squash

  • Preheat oven to 400 degrees.
  • Line 1 large rimmed baking sheet with foil.
  • Place spaghetti squash halves on baking sheet cut side up.
  • Drizzle squash halves with 2 tablespoons of olive oil then sprinkle halves evenly with 1 teaspoon of salt and pepper.
  • Bake squash halves until tender, about 30 to 35 minutes.

Making the Balsamic Glaze

  • While the squash is baking: Add the balsamic vinegar to a small non-reactive saucepan on the stove top over medium-low heat. Allow the vinegar to come to a simmer, stirring periodically.
  • Continue to cook the vinegar until it thickens and become syrupy (approximately 10 minutes).
  • Remove from heat to allow it to cool. NOTE: it will continue to thicken as it cools.

Making the Caprese Filling (made while squash is baking)

  • Add sliced tomatoes, marinated mozzarella balls, and fresh basil to a large bowl.
  • Add remaining tablespoon of olive oil and sprinkle with ¼ teaspoon salt and pepper. Toss to combine.

Finishing the Baked Spaghetti Squash

  • When spaghetti squash is tender, remove from oven and fill with each squash with caprese filling.
  • Return to oven and bake until mozzarella is melted, about 10 minutes.
  • Drizzle with balsamic glaze just before serving.

Video

Nutrition

Calories: 376kcal | Carbohydrates: 48g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 850mg | Potassium: 755mg | Fiber: 8g | Sugar: 25g | Vitamin A: 1023IU | Vitamin C: 27mg | Calcium: 231mg | Iron: 3mg