Spaghetti Squash Caprese

Spaghetti Squash Caprese

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!

Spaghetti Squash Caprese

Spaghetti Squash Caprese

Tender low carb spaghetti squash topped with cheese and basil for a satisfying Italian meal!

5 from 1 vote

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Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 4

Calories: 118kcal

Author: Easyhealth Living

Ingredients

• 1 spaghetti squash
• 1/2-1 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

Calories: 118kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 133mg | Potassium: 354mg | Fiber: 4g | Sugar: 8g | Vitamin A: 560IU | Vitamin C: 13.5mg | Calcium: 170mg | Iron: 1mg

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Spaghetti Squash Caprese- how to have your spaghetti and eat it too