We love squash in our household. We used to make butternut squash almost once a week back when we live in Virginia and would regularly make spaghetti squash as a healthy alternative to pasta. Today we're combining two of our favorite, healthy dishes: spaghetti squash and caprese. This recipe is by far one of my favorite healthy dishes because it's all the components of a great pasta dish, but without the carbs! We're continuing our health streak in 2016 and hope this dish will inspire you as well! Find the recipe below!
SPAGHETTI SQUASH CAPRESE
1 spaghetti squash
1 package of mozzarella
2 tablespoons of olive oil
4 cloves of garlic, minced
Preheat your oven 375 degrees. Cut your spaghetti squash in half and spoon out the seeds so just the flesh is left. Place on a baking sheet and brush the olive oil on the flesh of each half and sprinkle with garlic. Cook it in the oven for about 40 minutes. Once it's done, use a fork to scrap the squash flesh so it makes spaghetti-like "noodles" and place them into a bowl with any leftover garlic or olive oil. Take a handful of basil and chop it up and mix in with the squash along with 1-2 tablespoons of balsamic glaze.
Next, evenly distribute the squash back into both halves. Slice up both tomatoes and enough mozzarella to cover the tops of both halves. Top each half with the tomatoes first and then cover with mozzarella. Return to the oven and bake until the cheese is melted, then switch the oven to broil and broil both halves for about 3-5 minutes. Let cool when done for about 5 minutes and drizzle a bit of balsamic glaze over top. Enjoy!