Spaghetti Squash Caprese
This vibrant Spaghetti Squash Caprese is a fresh, healthy twist on the classic salad, combining roasted squash strands with juicy tomatoes, mozzarella, and fragrant basil for a flavorful vegetarian dish.
Equipment
- 1 oven preheated to 400°F
- 1 baking sheet lined with parchment paper
- 1 fork for shredding squash strands
- 1 mixing bowl
Ingredients
- 1 medium spaghetti squash
- 2 Roma tomatoes diced
- 8 oz fresh mozzarella cubed
- 1/2 cup fresh basil chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut squash halves with olive oil and season with salt and pepper.
- Place the squash cut-side down on the baking sheet and roast for 40 to 50 minutes until tender.
- Scrape the cooked squash flesh with a fork to create strands.
- In a mixing bowl, combine the spaghetti squash strands, diced tomatoes, mozzarella cubes, and chopped basil.
- Drizzle with olive oil and balsamic glaze, then toss gently to combine.
- Season with salt and pepper to taste before serving.
Notes
- Ensure the spaghetti squash is ripe for optimal flavor.
- This dish can be served warm or cold depending on preference.
- For a vegan version, replace mozzarella with a dairy-free cheese alternative.