Sometimes it's hard to find substantial meals for dinner that are healthy and vegetarian. This Margherita Spaghetti Squash was the perfect solution. It's even Gluten Free! It was mouthwateringly delicious! My fiancé even approved and asked for me to make it again this next week. The whole thing took about 50 minutes and was the perfect amount to feed both my fiancé and me.
The recipe was extremely easy to make. The only slightly hard part was cutting the spaghetti squash in half. I always struggle greatly getting it cut. I usually end up banging and pressing a little too hard on my squash with a dull knife. I recently got an amazing new knife set from Joseph Joseph. This made the job so much easier. The squash was cut in a jiffy.
Here's how I made this amazing and healthy dinner....
- 1 Large Spaghetti Squash
- 2 Tablespoons Olive Oil
- 5 medium Campari Tomatoes (you can also use 1 Large Roma Tomato)
- 2 Tablespoons of Basil (fresh of dried)
- 1/4 cup Shredded Mozzarella Cheese
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the spaghetti squash in half lengthwise down the middle.
- Remove the seeds and center strings.
- Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
- Place the squash, open side down on a cookie sheet and bake for 30 minutes.
- Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it's too hard to remove, cook for another 10 minutes.
- Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
- Turn the oven up to broil.
- Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.
- Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned.
- Allow to cool for 5 minutes before serving the squash.