I finally got around to trying spaghetti squash. Wow, it is really a fun veggie! I looked at several recipes on how to roast it including the label recipe on the one I bought. After much research, I roasted the spaghetti squash whole (mainly because I couldn't cut through it!!). It turned out great- the squash was so tender and delicious! This is a great veggie to help you stay full when dieting. Enjoy!
Recipe
Spaghetti Squash Caprese
Tender low carb spaghetti squash topped with cheese and basil for a satisfying Italian meal!
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Servings: 4
Calories: 118kcal
Ingredients
- 1 spaghetti squash
- ½-1 cup finely grated mozzarella cheese
- 1 cup approx halved grape or cherry tomatoes
- 4-5 basil leaves chopped coarsely
- salt and pepper as desired
Instructions
- Preheat oven to 375F degrees.
- Place squash on a foil lined pan and pierce on all sides with a fork.
- Place in oven for approx. 45 minutes to 1 hour.
- Remove squash from oven and allow to cool slightly.
- Slice squash crosswise into 4-5 rings.
- Scrape seeds out with a fork then scrape spaghetti strands from squash and place into a medium size shallow bowl.
- Sprinkle with cheese then arrange tomatoes and basil in center.
Nutrition Facts
Spaghetti Squash Caprese
Amount per Serving
Calories
118
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
10
%
Cholesterol
9
mg
3
%
Sodium
133
mg
6
%
Potassium
354
mg
10
%
Carbohydrates
19
g
6
%
Fiber
4
g
16
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
560
IU
11
%
Vitamin C
13.5
mg
16
%
Calcium
170
mg
17
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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