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Spaghetti Squash Caprese

Spaghetti Squash Caprese

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings

Ingredients
  

  • 1 medium spaghetti squash, halved lengthwise and seeded
  • 4 tbsp extra-virgin olive oil, divided
  • 3 medium cloves garlic, thinly sliced
  • 1/4 tsp crushed red pepper
  • 1/4 cup sliced fresh basil, plus small leaves for garnish
  • 5 medium plum tomatoes, sliced, divided
  • 15 ounces can no-salt-added great northern beans, rinsed
  • 3/4 tsp salt
  • 6 ounces sliced fresh mozzarella
  • 1 tbsp balsamic glaze

Instructions
 

  • Position rack in the middle of the oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
  • Place squash halves cut-sides up on the prepared baking sheet. Rub cut sides with 1 tablespoon oil. Roast until the squash flesh is tender, 50 minutes to 1 hour. (Alternatively, place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10to 12 minutes.)
  • Meanwhile, heat the remaining 3 tablespoons oil in a large skillet over medium heat. Add sliced garlic and ¼teaspoon crushed red pepper; cook, stirring often, until the garlic is just starting to brown around the edges, 2 to 3 minutes. Add sliced basil and 2 cups sliced tomatoes: cook, stirring often, just until the tomatoes begin to soften, about 2 minutes. Remove from heat and stir in rinsed beans and ¾ teaspoon salt.
  • Using a fork and tongs, scrape the long strands of squash flesh into the skillet with the tomatoes; toss well to combine. Return the mixture to the squash shells, then top with the remaining ¼ cup sliced tomatoes and the sliced mozzarella. Bake until the cheese melts, about 10 minutes. Cut each squash half in half width-wise. Drizzle with 1 tablespoon balsamic glaze
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