Description
A healthy twist on the classic Italian salad, featuring roasted spaghetti squash combined with juicy cherry tomatoes, creamy mozzarella, and fragrant basil.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil if desired.
- In a mixing bowl, combine cherry tomatoes, fresh mozzarella balls, chopped basil, olive oil, balsamic vinegar, and salt and pepper. Toss gently.
- Place squash halves cut side down on a baking sheet and roast for 40-45 minutes until tender. Let cool, then scrape insides to create strands.
- Add warm spaghetti squash strands to the tomato mixture and toss until combined. Season to taste and serve warm or at room temperature.
Notes
Store in an airtight container for up to 3 days. Serve with fresh basil and crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 11g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 30mg