Caprese Spaghetti Squash (gluten-free)

Gluten-Free, Main Dishes, Vegetables

I have OFFICIALLY found my favourite way to eat spaghetti squash!  I had this idea in the back of my mind for ages, and finally got around to making it.  I knew that squash wasn’t going to cook itself, so today was the day.

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All I have to say is that this is AMAZING and so simple and healthy!  It looks way more complicated than it is, and Charles and I were both astounded at how good it tastes.  In fact, we each ate a half of a squash, yikes!  I hope you love it as much as we do.

 

Ingredients:

  • 1/2 pint cherry tomatoes
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1 spaghetti squash, cut in half and cleaned out
  • 1/3 c. fresh basil leaves, chopped
  • 2 Tbsp. fresh parmesan cheese
  • 6 thick slices fresh mozzarella cheese
  • salt to taste

 

Directions:

  1. Preheat your oven to 400F.

IMG_56722. Place the tomatoes on a baking sheet lined with parchment paper and drizzle with the olive oil. Sprinkle with the salt and roast for approximately 20 minutes, until the tomatoes are shrivelled.  Set aside.

IMG_56803. Turn the oven down to 350F, and place the cut side down of both sides of the spaghetti squash in a baking pan coated with olive oil.  Roast for approximately 30-40 minutes or until the squash can be easily pierced with a knife.

4. Remove from the oven and, when just cool enough to touch (or using tongs), flip the squash over.  Turn the oven to broil.

5. Using a fork, lightly pull the squash from the sides of the skin, keeping the skin intact.  Sprinkle the squash with a bit of salt to taste, and sprinkle half of the fresh basil leaves and half of the cherry tomatoes on each squash half.  Grate the parmesan cheese over top and top each side with 3 slices of the mozzarella cheese.

6. Broil for 3-4 minutes or until the cheese starts to melt.  Serve!

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13 Comments on “Caprese Spaghetti Squash (gluten-free)”

  1. Jennifer

    Dear Tori,
    Thank you so much for sharing this recipe! My husband and i tried it last night and we were amazed!!! Sooo soo good!!!
    Cheers
    Jen & Leo

  2. Amy

    Thanks so much for posting this. Made it and LOVED it. Your recipe was so easy and delish. I sauteed the leftover squash in butter and garlic with all the caprese ingredients and have been enjoying all week.

  3. Kristine

    Amazing! My eight year old twins asked to take it in their lunches for school. We made a mock arrabbiata version too with black olives and capers. Yum. Thanks for the kitchen inspiration and beautiful photography to accompany. xo

  4. Jennifer

    I made this last night for my parents and it was super yummy. And my dad, who doesn’t say to much about anything, actually said “that was really good Italian squash you made”. That tells me it must have been pretty great. Oh and that’s my new name for it too…Italian Squash!

  5. Susan

    Hi Tori,

    This dish was nothing but delectable and exactly what we needed, especially what we all have been devouring throughout the Christmas season. I had my eye on this dish and have been looking for just the right time to make it and last night was IT! I have made quite a few of your dishes and the next one on the list to make is the Greek Roasted Chicken & Potatoes. I follow a few other food blogs and your’s is my favourite. I am always looking for your next creation!

    Best Wishes & the Happiest New Year to you & your Family,

    Susan
    Langley

    1. Tori Wesszer

      Susan thank you so much for the lovely feedback, that made my day! I really appreciate it and always value your opinion!
      Warmest wishes to you and your family too for a wonderful New Year!
      Tori

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