Spaghetti Squash Nests Recipe By Tasty Food
CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams
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- Carefully cut your spaghetti squash lengthwise. They are a very firm vegetable and this is the hardest part of this recipe. Then scoop out the seeds and discard.
- Place your squash in a 9x13 dish and pour 1 cup of water in the bottom. This will help steam your spaghetti squash. Drizzle olive oil over the inside of your squash and season with salt and pepper. Then flip them over so the inside is face down in the water. Place in the oven for 35-45 minutes. Until your fork goes through the skin easily.
- Remove from the oven and carefully flip them back over. Using a fork, scrape your spaghetti squash lengthwise pulling the squash down, giving you the spaghetti like noodles. Continue until you have pulled all the squash away from the skin. Next, line a bowl with a tea towel or heavy duty paper towel and transfer the squash to the bowl. Pat the squash with the towel to soak up any additional moisture. Remove the towel.
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