Spaghetti Squash Caprese
This fun twist on the classic Italian salad combines traditional caprese salad ingredients with tender strands of roasted spaghetti squash. The squash is tossed with juicy plum tomatoes, creamy mozzarella, fragrant fresh basil, and great northern beans for a boost of plant-based protein. A drizzle of balsamic glaze ties the dish together with a sweet-tangy finish.
Ingredients
- 1 medium spaghetti squash (3½ pounds), halved lengthwise and seeded
- 4 tablespoons extra-virgin olive oil, divided
- 3 medium cloves garlic, thinly sliced (1 tablespoon)
- ¼ teaspoon crushed red pepper
- ¼ cup sliced fresh basil, plus small leaves for garnish
- 5 medium plum tomatoes, sliced (2¼ cups), divided
- 1 (15-ounce) can no-salt-added great northern beans, rinsed
- ¾ teaspoon salt
- 6 ounces sliced fresh mozzarella (1 cup)
- 1 tablespoon balsamic glaze
Instructions
- Position rack in middle of 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, 10 to 12 minutes.)
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring often, until the garlic is just starting to brown around the edges, 2 to 3 minutes. Add 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 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 mozzarella. Bake until the cheese melts, about 10 minutes. Cut each squash half in half width wise. Drizzle with balsamic glaze.
Nutrition
Serves 4
- Calories 437
- Fat 23g
- Carbohydrates 46g
- Protien 17g
- Fiber 12g
- Sugar 15g
- Cholesterol 27mg
- Sodium 690mg
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