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.
- 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
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.
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