Caprese Spaghetti Squash Recipe with Roasted Tomatoes {Vegetarian}

by 126 Comments

Roasted tomatoes add sweet and rich flavor to this vegetarian caprese spaghetti squash recipe. Basil and mozzarella top off the fresh flavors. Thanks to DelCampo for helping me to share this recipe with you.
Caprese Spaghetti Squash Recipe with Roasted Tomatoes {Vegetarian}...171 calories and 4 Weight Watchers PP | cookincanuck.com #healthy

Caprese Spaghetti Squash Recipe with Roasted Tomatoes {Vegetarian}...171 calories and 4 Weight Watchers PP | cookincanuck.com #healthy

“The sum is greater than the parts? I don’t get it.” Since it was our older son asking the question, my husband explained it in his language…soccer terms. A group of 11 really good soccer players are just that individually…good. When you put them together, they can become something fantastic, even legendary.

Yep, he got it.

Caprese Spaghetti Squash Recipe with Roasted Tomatoes {Vegetarian} | cookincanuck.com

Caprese salads are the culinary equivalent of the same concept. Sweet tomatoes on their own…great! Fresh mozzarella cheese…you guessed it. Great. Basil…yeah, great. Put them altogether and drizzle with a fruity extra virgin olive oil and balsamic vinegar.

Legendary.
Caprese Spaghetti Squash Recipe with Roasted Tomatoes {Vegetarian} | cookincanuck.com

Since I am somewhat smitten with the caprese flavors, I try to work them into quick breads, meatballs and even frittatas.

Even spaghetti squash wasn’t safe from my obsession.

Caprese Spaghetti Squash Recipe with Roasted Tomatoes {Vegetarian} | cookincanuck.com #vegetarian

The key to any good caprese is ripe, sweet tomatoes. DelCampo recently introduced cocktail tomatoes called T’mates. They are sweet, juicy and perfect for stuffing as an appetizer.

That is, if the t’mates last that long. It’s so tempting to pop them straight into your mouth one a time, which we did with about 20 of them in under 10 minutes (I’m not kidding).

Caprese Spaghetti Squash Recipe with Roasted Tomatoes {Vegetarian} | cookincanuck.com #vegetarian

The tomatoes became even sweeter when roasted with olive oil and garlic. Be prepared for your kitchen to smell incredibly good for several hours! The whole process takes only 15 minutes, during which time you can be cooking the spaghetti squash in the microwave.

While we ate this caprese spaghetti squash as a meal, it would make a great side dish for your next backyard barbecue.

If you are looking for the T’mates in your supermarket, they are sold in recyclable cardboard containers, each holding about a dozen tomatoes.

Caprese Spaghetti Squash Recipe with Roasted Tomatoes {Vegetarian}

Roasted tomatoes add sweet and rich flavor to this vegetarian caprese spaghetti squash recipe. Basil and mozzarella top off the fresh flavors.
Print Pin Rate
Course: Side Dishes
Cuisine: Italian
Keyword: Meatless Monday
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 170.8kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

The Tomatoes:

The Dressing:

The Spaghetti Squash:

  • 1 3 pound spaghetti squash
  • 2 ounces fresh mozzarella diced
  • 5 fresh basil leaves thinly sliced

Instructions

The Tomatoes:

  • Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
  • Place the tomatoes in a single layer on the prepared baking sheet.
  • Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
  • Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.

The Dressing:

  • In a small bowl, whisk together the lemon juice, olive oil, agave (or honey) and salt.

The Spaghetti Squash:

  • Using a large, sharp knife, pierce a spaghetti squash in several places.
  • Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
  • Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
  • Add the roasted tomatoes, mozzarella, basil and dressing to spaghetti squash. Toss gently to combine. Serve.

Notes

From the kitchen of Cookin' Canuck | cookincanuck.com

Nutrition

Serving: 1Cup | Calories: 170.8kcal | Carbohydrates: 13.7g | Protein: 3.5g | Fat: 10.7g | Saturated Fat: 1g | Sodium: 252.8mg | Potassium: 348.1mg | Fiber: 2.8g | Sugar: 4g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post was sponsored by DelCampo for helping me to share this recipe with you.

Disclosure: This post was sponsored by DelCampo. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  4. Anne Weber-Falk says

    May 21, 2014 at 5:20 am

    Hey, this looks really good. I’ve added it to my vegetarian list of recipes. Thanks a bunch.

    Reply

  11. Janine O says

    May 21, 2014 at 6:50 am

    I needed a good recipe to use my last spaghetti squash. The addition of spinach is a great idea Lori!

    Reply

  13. Shoshana says

    May 21, 2014 at 7:14 am

    My husband and I LOVE spaghetti squash so I am always on the lookout for new recipes. This looks delicious!

    Reply

  15. Alicia J. says

    May 21, 2014 at 7:22 am

    I have only used spaghetti squash for dessert. I guess I need to try it in a savory dish to see if I like it.

    Reply

  18. Pam Gurganus says

    May 21, 2014 at 8:04 am

    These T’mates look so delicious! And I love the size! And your vegetarian caprese spaghetti squash recipe looks and sounds divine! Thank you for sharing!

    Reply

  21. Ashley says

    May 21, 2014 at 8:34 am

    Um, YUM. Found this recipe on Pinterest and now I can’t wait to try it. I love Caprese, and I love Spaghetti Squash, but I never would have thought to combine them. Can’t wait!

    Reply

  43. Nikki says

    May 21, 2014 at 1:03 pm

    Now I have some dinner ideas for tonight, since the spaghetti squash is already prepped and cooked in my fridge.

    Reply

  44. Susan P. says

    May 21, 2014 at 1:06 pm

    I love spaghetti squash and am always looking for new ways to prepare it since it is kind of bland on it’s own. This recipe looks like a winner!

    Reply

  56. christina says

    May 21, 2014 at 2:36 pm

    I’m great fan of capreses salad but I’ve never tried spsgetti squash. This recipe has me, intrigued. I’ll, be sure to try it you have the best ideas. :))

    Reply

  60. Debbie says

    May 21, 2014 at 3:44 pm

    I’m always looking for new things to do with Spaghetti squash – the idea of mixing in some caprese is simply inspired! Can’t wait to give this one a try.

    Reply

  61. Deb Harrington says

    May 21, 2014 at 3:57 pm

    Hi Dara! I love “healthy” recipes. This one sounds scrumptious! 😉 Have a wonderful evening and thank you for the opportunity 🙂

    Reply

  72. Janet R says

    May 21, 2014 at 8:30 pm

    Great way to use the summer tomatoes! And I’m nuts about spaghetti squash too – awesome recipe!

    Reply

  75. Holly B says

    May 21, 2014 at 11:09 pm

    This looks really fantastic! I’ve had spaghetti squash with marinara before, but hadn’t ever thought of using it like this, dying to try it!

    Reply

  119. Birdiebee says

    May 27, 2014 at 12:05 pm

    Spaghetti squash is my favorite squash and I am always looking for new recipes. This is a to-die-for recipe. Thank you so much for sharing & I have pinned it to try out on my family. Yummy!

    Reply

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