Spaghetti Squash with Vegetables Mozzarella
Transform your dinner routine with this vibrant and delicious Spaghetti Squash with Vegetables Mozzarella recipe! Perfectly roasted spaghetti squash creates a tender, low-carb alternative to pasta, while sautéed zucchini, red bell peppers, mushrooms, and juicy cherry tomatoes add a burst of freshness and color. This wholesome dish is brought together with aromatic Italian seasoning, golden melted mozzarella cheese, and a final touch of fragrant fresh basil. Ready in just one hour, this gluten-free, vegetarian meal is ideal for busy weeknights or as a crowd-pleasing side dish. It's a nutrient-packed, flavor-forward option that proves healthy eating can be satisfyingly indulgent!
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Recipe Information
Ingredients
- 1 whole Spaghetti squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 whole Garlic clove
- 1 medium Zucchini
- 1 whole Red bell pepper
- 1 cup Mushrooms
- 1 cup Cherry tomatoes
- 1 cup Mozzarella cheese (shredded)
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh basil
Instructions
Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, prepare the vegetables. Mince the garlic, slice the zucchini and red bell pepper, and roughly chop the mushrooms. Halve the cherry tomatoes.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the cherry tomatoes and Italian seasoning to the skillet. Cook for another 3-4 minutes, then remove the skillet from heat.
When the spaghetti squash is done roasting, use a fork to scrape out the flesh into spaghetti-like strands. Place the strands into a large mixing bowl.
Add the sautéed vegetables to the spaghetti squash and gently mix until evenly combined. Adjust seasoning with the remaining salt and pepper if needed.
Transfer the squash and vegetable mixture to a casserole dish. Sprinkle shredded mozzarella evenly over the top.
Place the casserole dish under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with freshly chopped basil. Serve warm and enjoy!
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 6560 mg | 285% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 50.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 891 mg | 69% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3041 mg | 65% | |
*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.
