Everything you love about caprese is packed into this SUPER flavorful and easy-to-throw-together spaghetti squash skillet! You won’t even miss the regular noodles.
Hey guys, I’m pretty sure we’re all still stuffed from last week. How about some light-ish and healthy-ish food but yet food that still has a good cheese pull in it? ^^^
Hi. I’m Sarah and this is how my health food rolls.
YOU GUYS! It’s been forever since we obsessed over the majesty that is spaghetti squash. Like months and months and moooooonths ago I’m talking. So it only seems fitting that we’re gonna squeal and love on it today in caprese form.
Again, because…well, I really like food with cheese okay?
Alright, I’m betting you have at least a handful of ingredients at your disposal, yes? You can DEFINITELY make this! The only sucky part is waiting 40-ish minutes for the spaghetti squash to bake, but after that it’s smooth sailing from there in skillet land!
Onions, garlic, and an armful of baby spinach get sauteed until the spinach has reduced in size by like a fourth (the struggle is real) and then your gorgeous spaghetti squash gets dumped right in the mess.
Throw some wedged tomatoes and a TON of fresh minced basil into the party and finish ‘er off with a pile of mozzarella. Now we are talking.
Broil.Face Shove. Repeat. 😍
Our completely carb-less health food is better than anyone else’s, guys. Never ever forget it either. ♥
- 1 medium spaghetti squash, cut in half and seeds removed
- 1 tablespoon olive oil, plus 2 tablespoons
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh baby spinach
- Salt and pepper to taste
- 2 cups sliced roma tomatoes
- 8 oz fresh sliced mozzarella
- 3 tablespoons minced fresh basil
- Rub spaghetti squash halves insides with 1 tablespoon olive oil and place cut-side down on a baking sheet. Roast spaghetti squash at 400F 35-40 minutes or until spaghetti squash is tender. Cool slightly then shred inside of spaghetti squash into strands and place strands in a large bowl, discarding squash skins. Set spaghetti squash strands aside.
- In a medium skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Add onion and garlic to pan, sauteing 2-3 minutes until translucent. Add spinach to pan and let cook a few minutes until wilted. Add spaghetti squash to pan, stirring several minutes until heated through. Season with salt and pepper to taste.
- Arrange tomatoes and mozzarella on top of spaghetti squash. Broil under high heat until cheese is browned and melted. Sprinkle top with fresh basil and serve immediately while warm. Enjoy!