It’s gluten free, it’s vegetarian, it’s my new favorite “Meatless Monday” fall recipe!
Spaghetti squash combined with a caprese salad, what’s not to love?!
Scrumptious roasted spaghetti squash & flavorful roasted cherry tomatoes, tossed in fresh basil pesto with a sprinkling of mozzarella cheese, you just can’t beat it!
If you’re new to the whole “spaghetti squash thing”, get ready to fall in love with this simple, gluten free alternative to pasta!
Spaghetti squash is very low in calories and packed with vitamins, minerals & fiber!
If you’re already a fan, get ready to fall in love with a whole new way to eat this delicious squash!
I took the ingredients from one of my favorite salads, the caprese, including basil, tomatoes and mozzarella, then combined it with the “faux pasta” for a delightfully gluten free dish that is so easy to whip up for “meatless monday” tonight!
Ingredients
- 1 large spaghetti squash
- 4 tbsp olive oil (divided)
- 1 tsp kosher salt
- 1 tsp black pepper
- ¼ cup basil pesto (← click link for homemade pesto recipe)
- 2 cups cherry tomatoes
- 4 cloves garlic
- 1 tbsp balsamic vinegar
- 2 tbsp mozzarella cheese (shredded)
Preheat the oven to 400°.
Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp pepper.
Place cut side down on a baking sheet and roast in the oven for 45 minutes.
On a separate baking sheet lined with foil, add the cherry tomatoes and garlic. Drizzle with the remaining 3 tbsp olive oil and balsamic vinegar. Sprinkle with the remaining ½ tsp salt and ½ tsp pepper. After the squash has been roasting for 25 minutes, place the tomatoes in the oven to roast for the remaining 20 minutes.
Remove both the spaghetti squash and tomatoes from the oven. Set the tomatoes aside.
Allow the squash to cool slightly then use a fork to pull the spaghetti “noodles” from the squash and into a large bowl.
Add the pesto to the squash and toss to coat.
Add the tomatoes and lightly toss. Serve the Caprese Spaghetti Squash “Pasta” with a sprinkle of mozzarella cheese on top.
Tons of flavor from the roasted tomatoes and fresh basil pesto! You won’t even miss the meat or gluten in this mouth-watering new recipe!
Looking for more “Meatless Monday” inspiration? Follow my Vegetarian Adventures board on Pinterest!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
Ingredients
- 1 large spaghetti squash
- 4 tbsp olive oil (divided)
- 1 tsp kosher salt
- 1 tsp black pepper
- ¼ cup basil pesto
- 2 cups cherry tomatoes
- 4 cloves garlic
- 1 tbsp balsamic vinegar
- 2 tbsp mozzarella cheese (shredded)
Instructions
- Preheat the oven to 400°.
- Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp pepper.
- Place cut side down on a baking sheet and roast in the oven for 45 minutes.
- On a separate baking sheet lined with foil, add the cherry tomatoes and garlic.
- Drizzle with the remaining 3 tbsp olive oil and balsamic vinegar.
- Sprinkle with the remaining ½ tsp salt and ½ tsp pepper.
- After the squash has been roasting for 25 minutes, place the tomatoes in the oven to roast for the remaining 20 minutes.
- Remove both the spaghetti squash and tomatoes from the oven.
- Set the tomatoes aside.
- Allow the squash to cool slightly then use a fork to pull the spaghetti “noodles” from the squash and into a large bowl.
- Add the pesto to the squash and toss to coat.
- Add the tomatoes and lightly toss.
- Serve the Caprese Spaghetti Squash “Pasta” with a sprinkle of mozzarella cheese on top.
