Pesto Spaghetti Squash with Mozzarella
Indulge in the vibrant flavors of this Pesto Spaghetti Squash with Mozzarella, a healthier twist on comfort food that's bursting with Italian-inspired flair. Perfect for weeknight dinners or impressing guests, this recipe features roasted spaghetti squash transformed into tender, golden strands that soak up the garlicky richness of basil pesto. Juicy cherry tomatoes and creamy, melted fresh mozzarella add depth and texture, while a sprinkle of fresh basil leaves provides the ultimate aromatic finish. With just 15 minutes of prep time and an effortless roasting technique, this gluten-free and low-carb dish is as simple to make as it is satisfying to eat. Serve it straight from the squash shells for a rustic presentation that’s as stunning as the flavors.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Basil pesto
- 1 cup Fresh mozzarella
- 1 cup Cherry tomatoes
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the inside of each squash half with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on the prepared baking sheet and roast in the preheated oven for 40-50 minutes, or until the flesh is tender and easily separates into strands with a fork.
While the squash is roasting, halve the cherry tomatoes and set them aside.
When the squash is done, remove it from the oven and let it cool slightly until it's safe to touch.
Use a fork to gently scrape the strands of squash into a large bowl, being careful not to tear the skin if you want to use it as a serving vessel.
Add the basil pesto to the bowl with the spaghetti squash and toss until evenly coated.
Transfer the pesto-coated squash strands back into the squash shells (or into an oven-safe casserole dish). Top with fresh mozzarella and cherry tomato halves.
Return the filled squash halves (or dish) to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh basil leaves, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 5596 mg | 243% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 41.2 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1553 mg | 119% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
