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Caprese Spaghetti Squash

by Merle O'Neal featured in Spaghetti Squash 4 Ways

Inspired by


for 2 servings


  • 1 spaghetti squash
  • 2 tablespoons
    olive oil
  • 1 teaspoon
  • 1 teaspoon


  • 1 tablespoon
  • 3 cloves garlic, minced
  • ½ yellow onion, diced
  • 1 cup
    cherry tomato, halved (200 g)
  • ½ teaspoon
  • ½ teaspoon
  • 8 oz
    mini mozzarella ball (225 g)
  • fresh basil, to garnish
    Calories 558
    Fat 45g
    Carbs 12g
    Fiber 2g
    Sugar 6g
    Protein 26g

Estimated values based on one serving size.



  1. Preheat oven to 400ºF (200ºC).
  2. 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.
  3. 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.
  4. In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
  5. Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
  6. 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.
  7. Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
  8. Bake an additional 5-10 minutes, or until cheese melts.
  9. Serve in the squash, and top with basil.
  10. Enjoy!




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