I know that some of you may find this hard to believe, but up until a few months ago I had never tried Spaghetti Squash. I have totally been missing out! Spaghetti Squash is my new go-to when I am craving something with pasta. In fact, last night I made a Spaghetti Squash with Meat Sauce dish and it tasted just like I was eating pasta!
My first attempt with Spaghetti Squash was last week. I came across a recipe for a Spaghetti Squash Caprese Bake. It was divine! I tweaked the recipe a bit to my liking but it is so good!
Not only is this recipe for Spaghetti Squash Caprese Bake super yummy, but it is also very easy to make and quite frugal as well. It is a great way to use up all those yummy Summer veggies that you have in your fridge right now.
*If you like this recipe don’t forget to PIN IT!*
INGREDIENTS:
1 medium to large Spaghetti Squash
1 medium zuchini Diced
3-4 Roma Tomatoes Diced
Mushr
ooms Diced
Handful of Fresh Baby Spinach
Any other veggies that you want to dice and put in
2 cloves of Garlice Diced
1 Cup of Shredded Mozarella Cheese
1 Tbsp. of Coconut Oil or Olive Oil
Salt/Pepper to Taste
DIRECTIONS:
Pierce a Spaghetti Squash and place on a cookie sheet in a 375 degree preheated oven. Let it cook for about 1 hour and 20 minutes. You will want to flip it about half way through the cooking process.
Once your squash is cooked, slice off the very end with the stem. Then
, halve the squash lengthwise. Scoop out the seeds and gooey center part. Now you can scrape out the yummy squash noodles very easily and set them aside in
a large bowl.
In the meantime, dice your veggies and garlic and then sautee in a pan with the Coconut Oil or Olive Oil for a few minutes until the veggies become just tender.
Add the veggie mixture with the Spaghetti Squash and mix together with 3/4 cup of the Mozarella Cheese.
Place the ingredients in a pie dish or 1 quart baking dish and sprinkle with the remaining 1/4 cup Mozarella Cheese.
Bake at 375 for about 35 minutes or until the cheese is nice and golden.
Enjoy! This is so yummy and even better the next day as leftovers!
-recipe adapted from: Pink Troll Kitchen
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