About the Recipe
Get the fun of the caprese salad paired with high fiber squash and protein from beans!
Ingredients
1 (2 1/2 pound) spaghetti squash
2 cups water
1 tablespoon olive oil
2 garlic cloves, minced (about 2 teaspoons)
2 cups cherry tomatoes, quartered
1 cup drained and rinsed no-salt-added cannellini beans
1/3 cup chopped fresh basil
0.5 teaspoon kosher salt
3 ounces fresh small mozzarella balls, quartered
1 tablespoon Fresh sliced basil leaves
Preparation
Preheat the oven to 400°F.
Slice spaghetti squash in half lengthwise, scoop out the seeds and ribbing. Drizzle the inside of the squash with oil and sprinkle with salt and pepper.
Place spaghetti squash cut side down on baking sheet and use a fork to poke holes. Roast 30 to 40 minutes, fork tender, but still a litte bit firm.
Remove from the oven and flip the squash cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Heat oil in a large skillet over medium-high. Add garlic and tomatoes; cook, stirring often, until the tomatoes soften, about 3 min. Remove from heat. Add the squash strands, beans, basil, and salt to the tomato mixture, stirring to combine. Gently fold in the mozzarella.
Spoon the squash mixture evenly into each squash half. Cover and cook in oven until cheese is melted; garnish with the basil leaves, if desired.