I’m on a boat…a spaghetti squash boat! Garlic and herb spaghetti squash topped with oven roasted cherry tomatoes ????, shredded basil ????and fresh mozzarella ⚪️. Yessssssss!!! ????????
Today is one of those days that I REALLY want some Italian food but my body can’t really afford to eat a big bowl of spaghetti. Spaghetti squash to the rescue! Don’t get it twisted, spaghetti squash will never replace a big comfy bowl of hot spaghetti, however this stuff is so delicious and a great option if you are looking for a figure friendly low carb alternative to carb central spaghetti.
Have you ever prepared spaghetti squash? No? Check out this 30 second video and learn how.
- 1 medium spaghetti squash
- 1 package cherry tomatoes
- 1 fresh mozzarella ball, chopped into pieces
- 8-10 fresh basil leaves, chopped
- 1 Tbs oregano
- ½ Tbs red crushed pepper
- 1 Tbs garlic powder
- olive oil for drizzling
- salt and pepper to taste
- Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
- Arrange squash in a casserole dish with the cut sides down. Pour ½ cup water into the dish and bake until just tender (about 30 to 35 minutes).
- Remove squash from oven and let it cool.
- Rake a fork back and forth across the squash to remove its flesh in spaghetti like strands. Set strands aside while you prepare the tomatoes for roasting. Keep outside skin of squash to serve the finished product in.
- Cut cherry tomatoes in half and place on a greased baking sheet. Drizzle a little bit of olive oil over the tomatoes for extra crispy tomatoes.
- Place baking sheet in oven and roast at 350 for 30 to 40 minutes or so until tomatoes are no longer juicy and rather crisp.
- Once tomatoes are done, add them to the spaghetti squash.
- Add mozzarella, oregano, red crushed pepper, garlic powder, salt, pepper and a small drizzle of olive oil. Toss evenly.
- Taste mixture and add more salt/pepper or other seasonings as needed.
- Spoon squash mixture into the empty spaghetti squash skin you set aside earlier. This will become your "bowl" or "boat" as I like to call it.
- Top with fresh basil pieces and serve!