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Spaghetti Squash Caprese

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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.

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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!

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I added sautéed spinach, chopped roma tomatoes, and pesto, then warmed it all together in a skillet (this is only half the squash).

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If I still had ricotta I would have used that instead, but I substituted with cottage cheese – the protein and creaminess was perfect.

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High quality parmesan balanced out the cream cheese.

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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.

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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
  1. Pre-heat oven to 425 degrees.
  2. Shred squash, using a fork – save the rind.
  3. In a large skillet, lightly sauté spinach until wilted; stir in tomatoes.
  4. Add shredded squash & 2 Tbsp pesto to spinach mixture.  Toss to coat evenly.
  5. Remove from heat and stir in parmesan and basil.
  6. Carefully re-stuff the rinds with the squash mixture.
  7. Evenly distribue mozzarella slices on top of each half, then drizzle with remaining 2 tsp of pesto.
  8. Place directly on oven rack for 10-15 minutes, until cheese is melted.
Serves 4 (as a side).  Approximate nutrition (per serving): 160 calories, 12 grams carbs, 9 grams fat, 9 grams protein
I’m already looking forward to have leftovers for lunch today.

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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!

9 responses to “Spaghetti Squash Caprese

  1. Newly Wife Healthy Life February 3, 2012 at 8:24 am

    Yum! I love fresh mozzarella and basil! Love this combination!

  2. sprint2thetable February 3, 2012 at 8:33 am

    Cottage cheese is such a great idea! I’ll have to remember that – I rarely have ricotta on hand, but you can bet my fridge is stock is cottage cheese. You’ve tried it in oatmeal, right? That’s my go-to.

  3. Anna's Adventures in Health February 3, 2012 at 9:55 am

    Yum! This looks so good and a new twist for spaghetti squash…I will definitely be recreating!

  4. Ashley @ My Food 'N' Fitness Diaries February 3, 2012 at 10:35 am

    great idea to use cottage cheese for some added protein with spaghetti squash… i have some leftover that i need to use up and couldn’t decide how i wanted to eat it, so this post was perfect for a new idea! i love spaghetti squash with some marinara sauce and turkey meatballs… simple yet delicious!

  5. Katie @ Peace Love & Oats February 3, 2012 at 4:03 pm

    That looks so delicious!!! I love using spaghetti squash as a pasta substitute!

  6. honeywhatscooking February 3, 2012 at 4:12 pm

    Looks so good.. I never have tried Spaghetti Squash, will have to give it a try.

  7. fitpeanut February 4, 2012 at 5:06 am

    This recipe is a fantastic idea !! Once I’ll be in my new place, I’ll try this for sure !!

  8. Vanessa February 5, 2012 at 8:15 pm

    1st time reader and um hooked! I so want to make that. Can’t wait to look back and read all your old posts.:)

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