Best 4 Spaghetti Squash Caprese Bake Recipes

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CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY



Caprese Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
3 cloves garlic, minced
½ yellow onion, diced
1 cup cherry tomato, halved
½ teaspoon salt
½ teaspoon pepper
8 oz mini mozzarella ball
fresh basil, to garnish

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
  • Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
  • Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
  • Bake an additional 5-10 minutes, or until cheese melts.
  • Serve in the squash, and top with basil.
  • Enjoy!

Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

SPAGHETTI SQUASH BEEF CASSEROLE



Spaghetti Squash Beef Casserole image

Yummy spaghetti squash dish!

Provided by Noelleinaboot

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 2h6m

Yield 8

Number Of Ingredients 15

2 teaspoons butter, melted
1 spaghetti squash, halved and seeded
1 pound ground beef
1 (14.5 ounce) can diced tomatoes, drained
½ (8 ounce) package sliced fresh mushrooms
¼ cup diced red onion
¼ cup diced green bell pepper
1 clove garlic, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried thyme
2 ½ cups shredded mozzarella cheese
1 cup crushed buttery round crackers (such as Ritz®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush butter lightly over squash halves. Cover with aluminum foil.
  • Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes.
  • Preheat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in tomatoes, mushrooms, red onion, green bell pepper, garlic, oregano, basil, salt, pepper, and thyme; cook, stirring occasionally, until flavors combine, 6 to 8 minutes.
  • Scrape squash flesh into the skillet; mix into the beef mixture. Spoon into a large casserole dish. Fold in mozzarella cheese; top with crushed crackers.
  • Bake in the preheated oven until golden brown, about 40 minutes.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 25.8 g, Cholesterol 37.1 mg, Fat 16.1 g, Fiber 1.4 g, Protein 12.7 g, SaturatedFat 4.9 g, Sodium 464.8 mg, Sugar 3.5 g

BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.

Provided by barbara

Categories     Side Dish     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 2

1 tablespoon olive oil
1 spaghetti squash, halved and seeded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
  • Place spaghetti squash, cut-side down, on the baking sheet.
  • Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
  • Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg

SPAGHETTI SQUASH CAPRESE BAKE RECIPE - (4.2/5)



Spaghetti Squash Caprese Bake Recipe - (4.2/5) image

Provided by á-29897

Number Of Ingredients 8

1 large spaghetti squash
2 cloves garlic
4 Roma tomatoes
1 small handful fresh basil
1 large handful fresh baby spinach
2 tablespoons extra virgin olive oil
3/4 cup + 1/4 cup mozzarella cheese, shredded
Salt & pepper to taste

Steps:

  • Preheat your oven to 375 F. Cook the spaghetti squash one of two ways: 1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on a cookie sheet for 1 hr 20 min at 375, flipping squash once halfway through. 2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in microwave on a plate for 10-12 minutes. Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey bits and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside. Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash. Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella. Add this mixture to a pie dish or 1 quart-ish baking dish and spread the top smooth-ish. Sprinkle the remaining 1/4 cup of mozzarella over the top. Bake at 375 for 30-40 minutes or until cheese on top is lightly browned. Top with additional fresh basil, and serve

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