Description
This Spaghetti Squash Caprese is a delightful and healthy twist on the classic Italian salad, combining roasted spaghetti squash strands with fresh mozzarella, ripe tomatoes, and aromatic basil, all drizzled with extra-virgin olive oil and balsamic glaze for a fresh, flavorful meal.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Salad Ingredients
- 2 Roma tomatoes, diced
- 8 oz fresh mozzarella, cubed
- 1/2 cup fresh basil, chopped
Dressing & Seasoning
- 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup easier.
- Prepare and roast the spaghetti squash. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet and roast in the oven for 40 to 50 minutes, or until the flesh is tender and easily pierced with a fork.
- Shred the squash. Once cooked, remove the squash from the oven and allow it to cool slightly. Using a fork, scrape the flesh of the squash to create spaghetti-like strands, transferring them to a large mixing bowl.
- Combine salad ingredients. Add the diced Roma tomatoes, cubed fresh mozzarella, and chopped fresh basil to the bowl with the spaghetti squash strands.
- Add dressing and toss. Drizzle the mixture with the remaining extra-virgin olive oil and the balsamic glaze. Gently toss all the ingredients together to combine evenly without breaking up the mozzarella too much.
- Season and serve. Taste the salad and adjust seasoning with additional salt and pepper as desired. Serve immediately for a fresh, light meal or side dish.
Notes
- For ease in cutting, microwave the whole spaghetti squash for 2-3 minutes before slicing.
- You can substitute balsamic glaze with a balsamic vinegar reduction if desired.
- Fresh mozzarella should be patted dry to prevent excess moisture.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
- Optional: add a pinch of red pepper flakes for subtle heat.
