Monday, October 26, 2015

Baked Spaghetti Squash Caprese

A couple of weeks ago, when my husband was in Asia, I tried a new recipe for Baked Spaghetti Squash Caprese.  I loved it so much, I kept going back for more, but I finally had to just walk away, and put the leftovers in the fridge for lunch the next day.

I love zucchini and all types of squash, but my daughters are not fans, so I rarely buy them, except when I am making oven baked breaded zucchini rounds, which my girls will eat, or acorn squash with apples and cranberries.

My daughters admitted that they liked my Baked Spaghetti Squash Caprese, but my little pasta addicts told me they wished I had used real spaghetti noodles.  I am just happy that they ate it and enjoyed it.

Baked Spaghetti Squash Caprese


2 small spaghetti squash (3 1/2  to 4 pounds total)
10 oz mini San Marzano or grape tomatoes
3/4 C baby spinach - chopped
3 T fresh basil - chopped
1 T extra virgin olive oil
1 tsp minced garlic
3/4 tsp kosher salt
1/2 tsp coarse ground black pepper
7 oz fresh mozzarella
1/4 C shaved or coarsely grated Italian cheese (I use a blend of Parmesan, Romano & Asiago)


Preheat oven to 375 degrees, and rub a 9 or 10 inch pie plate (should be about 2 inches deep) or a similar size baking dish with olive oil.

Wash the spaghetti squash, cut off one end so they will stand up on a plate, poke them several times with a sharp knife, and cook them one at a time in the microwave on high for about 8 to 9 minutes.  When the spaghetti squash are done cooking, cut them in half lengthwise, scoop out the seeds, and scrape the flesh with a fork to make spaghetti noodles.  Place the noodles in a large bowl to cool, and season them with salt and pepper.

While the squash is cooking, cut the mozzarella into thin slices, and lay it between two paper towels to absorb the moisture from the cheese.  Cut the ends off the tomatoes, squeeze out the seeds, and cut them into small rounds.

Add the tomatoes, spinach, basil, olive oil, and garlic to the squash mixture, gently stirring until well combined.  Put half of the mixture into the pie plate, top with the sliced mozzarella, then add the rest of the spaghetti squash mix.  Sprinkle the top with shaved or grated Italian cheese, and bake for 30 minutes, until the cheese is nicely browned.

Recipe Notes

You can use one large spaghetti squash, but you might have to add a couple of minutes to the cooking time.

If you do not feel comfortable cooking the spaghetti squash in the microwave, try cooking it on a baking sheet in the oven at 375 degrees.  Cooking time might vary depending on the size of the squash, but it could take up to an hour and twenty minutes with a large squash.  Pierce the squash with a knife several times before putting it in the oven, and turn it over after 30 minutes.

I used BelGioioso Bocconcini mozzarella balls, and a shaved Italian three cheese blend I buy at The Fresh Market.

I like serving Baked Spaghetti Squash Caprese as a meatless main course with Luce's artisan bread, or as a side dish served with rotisserie chicken.

Adapted from a Pink Troll Kitchen recipe for Spaghetti Squash Caprese Bake.

Linked to:  Gluten Free Fridays