Sure, you could make this with real spaghetti. But when spaghetti squash is so delicious and low in calories, why would you?
I had a spaghetti squash that I bought almost a week ago, plus remaining ingredients from my paninis earlier in the week.
The squash cooks in the microwave for the same amount of time it takes to boil the noodles. And there’s no pasta pot to clean!
I added sautéed spinach, chopped roma tomatoes, and pesto, then warmed it all together in a skillet (this is only half the squash).
If I still had ricotta I would have used that instead, but I substituted with cottage cheese – the protein and creaminess was perfect.
High quality parmesan balanced out the cream cheese.
The resulting mixture was placed back in the squash rind, topped with buffalo mozzarella (and a bit more pesto), then thrown into a hot oven for a few minutes.
Spaghetti Squash Caprese
- 1 spaghetti squash, cored and roasted (or microwaved)
- 2 cups spinach
- 2 roma tomatoes, chopped
- 2 Tbsp + 2 tsp pesto, divided
- 2 Tbsp freshly grated parmesan
- 2 tsp dried basil
- 1/2 cup low fat cottage cheese (or ricotta)
- 2 oz buffalo mozzarella, thinly sliced
- Pre-heat oven to 425 degrees.
- Shred squash, using a fork – save the rind.
- In a large skillet, lightly sauté spinach until wilted; stir in tomatoes.
- Add shredded squash & 2 Tbsp pesto to spinach mixture. Toss to coat evenly.
- Remove from heat and stir in parmesan and basil.
- Carefully re-stuff the rinds with the squash mixture.
- Evenly distribue mozzarella slices on top of each half, then drizzle with remaining 2 tsp of pesto.
- Place directly on oven rack for 10-15 minutes, until cheese is melted.
PS – Thank you so much for all of your opinions and advice on deciding whether or not to run the half marathon. I’ll keep you posted. <3
What is your favorite way to eat spaghetti squash? Feel free to link a recipe!