Caprese Spaghetti Squash
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Caprese spaghetti squash is a delicious, gluten free and vegetarian recipe. It’s the perfect healthy meal for fall and easy to make in under an hour!
It’s gluten free, it’s vegetarian, it’s my new favorite “Meatless Monday” fall recipe! I took the ingredients from one of my favorite salads, the caprese, and combined it with roasted spaghetti squash.
Fresh basil pesto, flavorful roasted tomatoes, and melty mozzarella cheese, what’s not to love?
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!
Table of contents
Ingredients you’ll need
- Spaghetti squash
- Olive oil
- Basil pesto – click the link for my easy, flavorful, homemade pesto recipe! You can also purchase pre-made pesto at the grocery store.
- Cherry tomatoes
- Balsamic vinegar
- Mozzarella cheese
- Salt and pepper
Step by step instructions
Prepare the squash. Cut the spaghetti squash in half lengthwise and remove the seeds. Then, brush with olive oil and sprinkle with salt and pepper.
Bake the squash. Place cut side down on a baking sheet and roast in the oven at 400°F for 45 minutes.
Roast the veggies. On a separate baking sheet lined with foil, add the cherry tomatoes and garlic. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. After the squash has been roasting for 25 minutes, place the tomatoes in the oven to roast for the remaining 20 minutes.
Cool it down. Remove both the spaghetti squash and tomatoes from the oven. Set the tomatoes aside. Allow the squash to cool slightly.
Make the noodles. Use a fork to pull the spaghetti squash strands into “noodles” from the squash and place in a large bowl.
Mix in the sauce. Add the pesto to the squash and toss until all of the noodles are coated.
Finish if off. Lightly toss in the roasted tomatoes and top with a sprinkle of mozzarella cheese.
Frequently asked questions
- How do you make spaghetti squash not watery? To avoid a watery squash, sprinkle with salt before cooking to draw out the extra moisture, and roast the halves cut side down.
- Is spaghetti squash fattening? Not at all! Spaghetti squash is a filling low calorie food with only half a gram of fat per cup! Plus, it’s packed with healthy nutrients, making it a great addition to your menu.
- How do you cut a spaghetti squash in half? If you’re having a hard time cutting the spaghetti squash in half before roasting, I recommend using an electric knife. If you don’t have an electric knife, put the whole spaghetti squash in the oven for 10-15 minutes. Remove it from then oven, then slice it in half once it’s cool enough to touch. Starting the cooking process slightly will help soften the outside of the squash and make it easier to cut in half.
More spaghetti squash recipes
Get more healthy spaghetti squash in your life with these tasty recipes!
- Spaghetti Squash Mac and Cheese
- Jalapeño Popper Roasted Spaghetti Squash
- Cilantro Lime Shrimp with Green Chili Avocado Sauce & Spaghetti Squash
- Spinach Artichoke Spaghetti Squash
- Green Chili Chicken Spaghetti Squash – a fan favorite!
- Mediterranean Spaghetti Squash
- Turkey Chili Spaghetti Squash
Looking for more “Meatless Monday” inspiration? Check out over 350 vegetarian recipes on the blog!
Caprese Spaghetti Squash
- 1 spaghetti squash
- 4 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1 tsp black pepper, divided
- ¼ cup basil pesto
- 2 cups cherry tomatoes
- 4 cloves garlic
- 1 tbsp balsamic vinegar
- 2 tbsp mozzarella cheese, shredded
- Preheat the oven to 400°F.
- 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.
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