Baked Margherita Spaghetti Squash


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Baked Margherita Spaghetti Squash
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side Dish, Squash
Cuisine Italian
Healthy Dishes Low-Carb
Side Dish Vegetable
Servings
Course Side Dish, Squash
Cuisine Italian
Healthy Dishes Low-Carb
Side Dish Vegetable
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and minced garlic.
  2. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it's too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
  3. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, gently stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.
Recipe Notes

Per Serving (excluding unknown items): 198 Calories; 18g Fat (76.7% calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat.

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