Written by: Erin Burke, MS, RDN, LDN
Looking for a delicious way to use up leftover summer basil and tomatoes? Try this spaghetti squash caprese casserole! The savory cheese helps balance out the freshness of the summer produce, and adds a layer of richness to this light dish. Pair with some grilled chicken or baked fish along with some fresh, whole-grain bread for a satisfying, balanced meal!
Serving size: 1 cup
Yield: 5-6 servings
1 whole spaghetti squash
2 tablespoons extra-virgin olive oil
2-3 cloves garlic, chopped
1/4 cup fresh basil leaves, chopped
Salt and pepper
1/4 cup parmesan cheese, grated
1 whole, ripe tomato, sliced
1/2 cup shredded mozzarella cheese
- Preheat oven to 375 degrees.
- Using a fork or paring knife, poke holes all over spaghetti squash. Wrap in a damp paper towel and microwave on HIGH for 15-20 minutes, turning halfway. Let cool and shred into a large mixing bowl.
- Add garlic, olive oil, basil, a sprinkling of salt and pepper, and the parmesan cheese. Combine well with squash.
- Spray a 9x13″ casserole dish with cooking spray and evenly spread squash mixture across pan. Top with sliced tomatoes and mozzarella cheese and then bake for 25-30 minutes. If desired, allow casserole to brown under broiler for a few minutes longer after it is done cooking. Sprinkle with fresh basil.
Nutrition Information Per Serving:
Calories: 120 cal, Fat: 8g, Sat Fat: 2g, Carbohydrates: 11g, Fiber: 2g, Sodium: 229mg, Protein: 4g