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.

Spaghetti squash
3 small or 2 medium
Olive oil
2 tablespoons
Garlic cloves, smashed
Salt and pepper
To taste
Crushed tomatoes
14 ounces
1 teaspoon
1 teaspoon
Red pepper flakes
1 teaspoon
Onion powder
1/2 teaspoon
Basil, chiffonade
1/4 cup
Fresh mozzarella
8 ounces
Balsamic vinegar
1/4 cup
Parmesan cheese, grated
1/2 cup

Prep time: 10 minutes

Cook time: 1 hour

Servings: 4

Calories per serving: 367


  1. Preheat oven to 425 degrees.
  2. Place squash on a plate in the microwave for 3 minutes. Let cool slightly, then cut in half lengthwise. Scoop out the seeds.
  3. 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.
  4. Meanwhile, blend the roasted garlic cloves, tomatoes and spices in a blender or using an immersion blender. Season with salt and pepper to taste.
  5. 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.
  6. Let sit 5 minutes, then use a fork to scrape into strands, mixing the cheese with the squash. Top with fresh basil and serve.