Fresh tomatoes are infused with fresh sautéed garlic, tossed with perfectly cooked spaghetti squash, and topped off with fresh mozzarella and basil. This low carb meal is sure to please any Caprese lover!
Yes I know that today is officially the last day of summer, but I’m just not ready for fall yet. I also said in my last post that I love making transition recipes during this time of year – ones that start dabbing into fall, but are still summery at heart. Today’s recipe is the perfect example of that.
Caprese salad is one of my all time favorite dishes. Fresh garden tomatoes sliced and layered with creamy mozzarella and fresh basil is the epitome of summer.
Spaghetti squash is generally harvested in early fall, while the tomatoes on the other hand, are dwindling down. Combining the two make the perfect summer-to-fall transition meal.
If you’ve never tried spaghetti squash, I think you will be pleasantly surprised at just how tasty it is! It has a sweet, squash-like flavor, but is much milder than acorn or butternut squashes. And, it looks like spaghetti, which makes it really fun to eat!
All you have to do to get those spaghetti-like strands it cook the squash and then shred it. My favorite method is roasting. Simply cut the squash in half -be sure to use a large, sharp knife for this, season it with some salt, pepper, and olive oil. Then, lay it cut-side down in baking dish. Pop it into a 375º oven for about 35-40 minutes (depending on the size of the squash) and that’s all there is to it! Once it’s done cooking, you’ll need to let it cool a bit so that you can handle it. Then, take a fork and start shredding! The squash will easily come apart into perfect spaghetti strands.
The roasting method imparts wonderful flavor, and provides a fluffy end product – perfect for using in place of pasta.
The caprese sauce is super simple to make. Sauté some garlic in a pan with olive oil, then add in your tomatoes. I use grape tomatoes that I cut in half, but really any tomato will work – just cut them accordingly. Toss in the spaghetti squash and top it off with mozzarella and fresh basil. It’s so fresh tasting, but comforting too.
Kyle even liked this one and he claimed that he wasn’t a big fan of spaghetti squash. I’m pretty sure he says that about all vegetables. 😉
Side note: Emojis on the computer is extremely exciting to me. Huge thanks to Annie from The Garlic Diaries for sharing!
Back to the food….
You should definitely make this if you’re like me and slowly transitioning into fall. Even if you’re in 100% fall mode, you should still make this! It will make you want summer back. ☀️
- 1 Medium-Sized Spaghetti Squash, cut in half and seeds removed
- Olive Oil, for drizzling
- Salt & Pepper
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Large Garlic Cloves, finely minced
- 1 Pint Grape Tomatoes, halved
- 1 Ball Fresh Mozzarella, diced
- Fresh Basil, thinly sliced
- Preheat the oven to 375º.
- Drizzle each half of spaghetti squash lightly with olive oil. Season with salt and pepper. Place the halves cut side down in a baking dish. Bake the spaghetti squash for 35-40 minutes, or until tender. To check for doneness, slide a pairing knife into the squash and if it glides in easily, it’s ready. If there is resistance, it needs more time.
- Let the spaghetti squash cool until you can handle it. Shred the squash into “spaghetti” with a fork. Set aside.
- Heat a large skillet over medium-high heat and in the olive oil. Sauté the garlic until fragrant, about 30 seconds, and then add in the tomatoes. Cook the tomatoes until they begin to leave off some of their juices, about 2-3 minutes. Toss in the spaghetti squash and coat evenly in the sauce.
- Turn the heat off and add in the fresh mozzarella. Stir gently until the mozzarella begins to melt. Top with fresh basil and taste for seasoning, if needed, add more salt and pepper. Serve!