Caprese Spaghetti Squash Food

CAPRESE SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400°F.
• Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp pepper.
• Place cut side down on a baking sheet and roast in the oven for 45 minutes.
• On a separate baking sheet lined with foil, add the cherry tomatoes and garlic.
• Drizzle with the remaining 3 tbsp olive oil and balsamic vinegar.
• Sprinkle with the remaining ½ tsp salt and ½ tsp pepper.
• After the squash has been roasting for 25 minutes, place the tomatoes in the oven to roast for the remaining 20 minutes.
• Remove both the spaghetti squash and tomatoes from the oven.
• Set the tomatoes aside.
• Allow the squash to cool slightly then use a fork to pull the spaghetti "noodles" from the squash and into a large bowl.
• Add the pesto to the squash and toss to coat.
• Add the tomatoes and lightly toss.
• Serve the Caprese Spaghetti Squash "Pasta" with a sprinkle of mozzarella cheese on top.

BAKED SPAGHETTI SQUASH CAPRESE

Steps:

• Preheat oven to 400 degrees.
• Line 1 large rimmed baking sheet with foil.
• Place spaghetti squash halves on baking sheet cut side up.
• Drizzle squash halves with 2 tablespoons of olive oil then sprinkle halves evenly with 1 teaspoon of salt and pepper.
• Bake squash halves until tender, about 30 to 35 minutes.
• While the squash is baking: Add the balsamic vinegar to a small non-reactive saucepan on the stove top over medium-low heat. Allow the vinegar to come to a simmer, stirring periodically.
• Continue to cook the vinegar until it thickens and become syrupy (approximately 10 minutes).
• Remove from heat to allow it to cool. NOTE: it will continue to thicken as it cools.
• Add sliced tomatoes, marinated mozzarella balls, and fresh basil to a large bowl.
• Add remaining tablespoon of olive oil and sprinkle with ¼ teaspoon salt and pepper. Toss to combine.
• When spaghetti squash is tender, remove from oven and fill with each squash with caprese filling.
• Return to oven and bake until mozzarella is melted, about 10 minutes.
• Drizzle with balsamic glaze just before serving.

CAPRESE SPAGHETTI SQUASH

Steps:

• Cut spaghetti squash in half (see tips above for help with this!). Drizzle each side with 1 tbsp olive oil, & salt, and pepper to taste.Bake at 400 degrees for 40 minutes.
• Remove spaghetti squash from oven.
• Shred spaghetti squash with fork. It should be tender, and split right apart from the hard exterior of the squash. Toss in remaining 2 tbsp olive oil, coating spaghetti squash threads. Add in cheese, tomatoes, and basil.
• Bake for 10 minutes. Drizzle with balsamic reduction if desired & serve.

CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
• Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
• Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
• Bake an additional 5-10 minutes, or until cheese melts.
• Serve in the squash, and top with basil.
• Enjoy!

PASTA CAPRESE

Steps:

• Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
• Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

SPAGHETTI SQUASH CAPRESE BAKE RECIPE - (4.2/5)

Steps:

• Preheat your oven to 375 F. Cook the spaghetti squash one of two ways: 1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on a cookie sheet for 1 hr 20 min at 375, flipping squash once halfway through. 2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in microwave on a plate for 10-12 minutes. Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey bits and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside. Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash. Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella. Add this mixture to a pie dish or 1 quart-ish baking dish and spread the top smooth-ish. Sprinkle the remaining 1/4 cup of mozzarella over the top. Bake at 375 for 30-40 minutes or until cheese on top is lightly browned. Top with additional fresh basil, and serve

CAPRESE SALAD

Steps:

• Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

SPAGHETTI ALLA CAPRESE

Steps:

• Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
• When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately.

VEGETARIAN SPAGHETTI SQUASH LASAGNA

Steps:

• Position rack in upper third of oven; preheat to 450 degrees F.
• Place squash cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
• Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and cook, stirring, until the vegetables are tender and starting to brown, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, 1 to 2 minutes. Remove from heat and cover.
• Use a fork to scrape the squash from the shells into a large bowl. Stir in Parmesan, the remaining 1/4 teaspoon pepper and the remaining 1/8 teaspoon salt. Place the shells cut-side up on a large rimmed baking sheet. Spoon one-fourth of the squash-Parmesan mixture into each shell. Layer one-fourth of the tomato mixture on top, then sprinkle 1/4 cup mozzarella into each shell. Dollop 1/4 cup ricotta over the mozzarella. Repeat with the remaining squash mixture, tomato sauce and mozzarella.
• Bake the squash lasagnas for 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese starts to brown, 1 to 2 minutes. Cut each lasagna in half to serve.

CAPRESE SPAGHETTI SQUASH

Steps:

• Preheat oven to 400˚F / 205˚C.
• Slice squash in half lengthwise and use a spoon to remove the seeds. Brush each half with 1/2 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Set cut side down on baking sheet and roast for 35-40 minutes, until squash is fork tender.
• Remove squash from oven and let cool slightly before flipping over. Use two forks to shred the spaghetti squash and transfer the shredded squash to a large mixing bowl.
• While the squash is roasting, add basil, pine nuts, olive oil, lemon juice, nutritional yeast, garlic, salt and pepper to a food processor. Blend until mostly smooth. Taste and adjust seasoning as desired.
• In a skillet over medium heat, add the tomatoes, remaining 1 tablespoon of olive oil, balsamic vinegar, salt and pepper and stir well. Cook, stirring often, until tomatoes are softened and burst, about 6-8 minutes.
• Toss the shredded squash with pesto until well coated.
• Divide the squash + pesto mixture between the empty spaghetti squash skins. Top with tomatoes, then top each squash half with 1/4 cup of liquid mozzarella.
• Bake for 13-15 minutes (at 400˚F), or until cheese is bubbly and slightly browned. Remove from oven and serve warm with fresh basil.