Spaghetti Squash Caprese
Tender low carb spaghetti squash topped with cheese and basil for a satisfying Italian meal!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
- 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
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.
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