Description
A delightful and healthy twist on the classic Caprese salad, featuring roasted spaghetti squash, fresh tomatoes, mozzarella, and basil.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 30-40 minutes, or until tender.
- Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
- In a large bowl, combine the roasted spaghetti squash, cherry tomatoes, mozzarella, and basil.
- Toss gently to combine and drizzle with balsamic glaze if desired.
- Serve warm or at room temperature.
Notes
- For a vegan version, substitute mozzarella with vegan cheese.
- Feel free to add other vegetables like spinach or arugula for extra flavor.
- This dish can be served as a main course or a side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg