Spaghetti Squash Caprese

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This is something I love to make when I am craving pasta but also trying to keep it very light! The whole family loves this because it is a very familiar flavor profile and also entirely veg-forward! Roasting the spaghetti squash can take a little bit of time however this whole dish can come together on one pan/one pot which makes for a relatively easy weeknight meal.

Highlights

⏱ Prep Time: 5 minutes

🍳 Cook Time: 45 minutes

👨‍👩‍👧‍👦 Serves: 4

🧊 Make Ahead? – No

❄ Freezer Friendly? – No

🌱 Substitutions? – Yes

Ingredients List

  • 2 Spaghetti Squashes, each halved with seeds removed
  • 3 tablespoons olive oil
  • 1 tub or ~8 oz mozzarella balls (e.g., bocconcini or ciliegine)

  • 2 cloves garlic, minced

  • ~1 lb medium tomatoes on the vine, quartered
  • 1/4 cup heavy cream
  • 1/4 cup tomato sauce
  • Salt and pepper to taste
  • 1 teaspoon Italian spice mix (e.g., parsley, dried basil, thyme, sage etc.)
  • Optional: balsamic glaze
This recipe contributes 5 items to your weekly list plus 5 pantry staples.

Recipe: Spaghetti Squash Caprese

  1. Heat oven to 425°.  Brush the exposed halves of spaghetti squash with olive oil and place face down on a baking sheet. Roast for about 40 minutes or until tender, when the squash can be scraped with a fork to create strands.
  2. When the squash has about 15 minutes left, heat the tomatoes, garlic, and 2 tablespoons olive oil in a large pan for ~10 minutes. Stir and lightly squish the tomatoes to help with breaking them down. add the tomato sauce and heavy cream as well as salt, pepper, and italian seasoning mix (your choice!). Let this sauce simmer until the spaghetti squash is cooked.
  3. Scrape the squash into your sauce and coat. Both the squash and sauce should be hot. Once coated, use tongs or a large spoon to scoop the squash back into the rinds to serve. Layer in mozzarella balls and sprinkle on top as well!
  4. Optional addition of balsamic glaze drizzle makes this extra decadent!

Family Tips

  • If the squash rinds fall apart or you would rather serve this dish in bowls you certainly can, but I find serving in a rind feels more festive and fun plus eliminates extra dishes to wash!
  • The balsamic glaze drizzle on top is optional but it tastes really nice with the mozzarella and makes this dish feel more restaurant-worthy than just an at-home dinner.

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