Spaghetti Squash Caprese Bake

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Well, it’s certainly been far too long since I last shared a recipe. But don’t worry folks, I’ve been stocking up the photos on my camera and recipes in my Moleskine. I’ve got tons of stuff to share! The holidays were brutally busy this year, so blogging had to take a back seat. Fortunately, eating and cooking remained a huge priority. The waistband of my jeans is proof of that.

So as most of us do over the holidays, I overindulged a bit (a lot). Because of this, I’m trying to focus on recipes that are a bit healthier. And I do usually cook pretty healthy, so by “healthier” I mean minimal usage of the gluten-free “frankenfoods” (i.e. fake pasta, bread, etc.). Anyway, for dinner tonight I decided to make something that’s been concocting itself in the back of my mind for a week or so. These ingredients together just sounded like they would be so delicious, so I went for it! And I was pleasantly surprised. You can make pretty much any dish “Caprese” and I will probably eat it.

Ingredients
1 large spaghetti squash
2 cloves garlic
4 roma tomatoes
1 small handful fresh basil
1 overflowing handful fresh baby spinach
2 tbsp extra virgin olive oil
3/4 cup + 1/4 cup shredded mozzarella cheese
salt & pepper to taste

Instructions
Preheat your oven to 375. Cook the spaghetti squash one of two ways:
1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on a cookie sheet for 1 hr 20 min at 375, flipping squash once halfway through.
2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in microwave on a plate for 10-12 minutes.

Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey bits and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside.

Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash.

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Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella.

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Add this mixture to a pie dish or 1 quart-ish baking dish and spread the top smooth-ish.

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Sprinkle the remaining 1/4 cup of mozzarella over the top.

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Bake at 375 for 30-40 minutes or until cheese on top is lightly browned.

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Top with additional fresh basil, and serve!

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Pair with whatever wine you like best, because life is short :)

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22 thoughts on “Spaghetti Squash Caprese Bake

    • Thank you! It was quite comforting, and the pie dish helped with the classy part :)

      Spaghetti Squash always intimidated me at first, but once I started working with it, it turned out to be pretty easy. My main tip is to bake it whole, and don’t try to cut it before baking. Raw spaghetti squash might as well be a rock, so your best bet will be to bake it in either the oven or microwave, then cut it.

      The squash does have a taste to it, but even so it’s still pretty bland so you can really add anything to it that you want as far as seasoning and ingredients! It can replace pasta in any dish imaginable and will still taste pretty good.

      Good luck, and thanks for reading! Let me know if you have any other questions :)

  1. Christi

    This was delish. I added red and green peppers, mushrooms, artichokes, olives, extra garlic, a little pesto, and Italian tomatoes. It was a hit.

  2. Are you able to add a “Print” button to your recipes that will just print the instructions? Otherwise, you have to print about 10 pages or handwrite the instructions after page 1. Just a thought and I’m excited to try this recipe tonight!!

    • Spaghetti Squash Caprese Bake
      Ingredients
      1 large spaghetti squash
      2 cloves garlic
      4 roma tomatoes
      1 small handful fresh basil
      1 overflowing handful fresh baby spinach
      2 tbsp extra virgin olive oil
      3/4 cup + 1/4 cup shredded mozzarella cheese
      salt & pepper to taste
      Instructions
      Preheat your oven to 375. Cook the spaghetti squash one of two ways:
      1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on a cookie sheet for 1 hr 20 min at 375, flipping squash once halfway through.
      2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in microwave on a plate for 10-12 minutes.
      Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey bits and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside.
      Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash.
      Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella.
      Add this mixture to a pie dish or 1 quart-ish baking dish and spread the top smooth-ish.
      Sprinkle the remaining 1/4 cup of mozzarella over the top.
      Bake at 375 for 30-40 minutes or until cheese on top is lightly browned.

      (Just copied & pasted…love the pic, but won’t waste my ink! I can always look @ on Pinterest!!)

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