Caprese Spaghetti Squash
We love squash at the Co-op, and this month we're featuring spaghetti squash! Spaghetti squash is super unique because of the way it shreds after it's cooked, giving you a finished product resembling spaghetti pasta. The taste and texture are quite different from that of spaghetti, but you can use it the same way as a low-carb conduit for all of your favorite sauces! This Caprese recipe is a perfect Valentine's Day meal, equal parts healthy and indulgent, and featuring the classic combination of tomato, fresh mozzarella, basil, and balsamic.
Prep time: 10 minutes
Cook time: 1 hour
Calories per serving: 367
- Preheat oven to 425 degrees.
- Place squash on a plate in the microwave for 3 minutes. Let cool slightly, then cut in half lengthwise. Scoop out the seeds.
- Place on a baking sheet and rub the cut sides with olive oil. Season with salt and pepper. Place 1 garlic clove in the center of each squash. Bake 30-40 minutes until squash is roasted and tender.
- Meanwhile, blend the roasted garlic cloves, tomatoes and spices in a blender or using an immersion blender. Season with salt and pepper to taste.
- Spoon the tomato sauce into each spaghetti squash. Cut the fresh mozzarella into strips, and add to the squash. Top with parmesan, and drizzle with balsamic vinegar. Roast another 10-15 minutes until the cheese is melted.
- Let sit 5 minutes, then use a fork to scrape into strands, mixing the cheese with the squash. Top with fresh basil and serve.