Margarita Spaghetti Squash is an easy low carb recipe and is full of flavor. The spaghetti squash is baked in the oven and then stuffed with tomatoes, basil, and mozzarella cheese.
Until 2 years ago, I never knew that Spaghetti Squash existed. My neighbor dropped off a few extra vegetables from their garden and two of them were spaghetti squash. I had no clue what to do with it and didn’t know how to cook spaghetti squash. She recommended slicing it in half and baking it for 30 minutes at 400 degrees. After baking it I mixed it with fresh tomatoes from the garden, basil, and mozzarella cheese, and served it with Air Fryer Chicken Tenders, it was delicious! This low carb recipe quickly became a favorite and we now grown spaghetti squash in our garden.
Low-Carb Dinners Don’t Have to Be Boring.
Spaghetti squash is versatile, it can be baked, boiled, steamed, or microwaved and can be served as is, with sauce or extra vegetables. It is also a healthy alternative for pasta. Kids love the stringy texture that resembles spaghetti and I love that they’re eating more vegetables. Serve it with your favorite pasta sauce or add in protein, spices, or extra vegetables.
Two other favorite spaghetti squash recipes are Chicken Parmesan – spaghetti squash with tomato sauce and grilled chicken coated in bread crumbs and Turkey Taco with ground turkey and taco seasoning.
Margarita Spaghetti Squash Recipe:
This simple recipe can be served as a main dish or also makes a perfect side dish.
What you will need:
- 1 large spaghetti squash
- 2 tbsp. olive oil
- 1 large Roma tomato, chopped
- 2 tbsp fresh basil, finely chopped
- 1/4 cup shredded mozzarella cheese
- 1 tsp garlic powder
- salt & pepper to taste
- baking pan/knife/fork
Directions:
Preheat oven to 400 degrees.
Cut the squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
Drizzle both halves with olive oil and 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 can be easily scraped with fork, spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes.
Remove from the oven, leave the squash in the skin and scrape the inside with a fork.
Turn the oven on broil.
Mix in the tomatoes and fresh basil, 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.
What to serve Spaghetti Squash with:
- Green beans
- Air Fryer Chicken Tenders
- Grilled chicken
Margarita Spaghetti Squash
Ingredients
- 1 large spaghetti squash
- 2 tbsp. olive oil
- 1 large Roma tomato chopped
- 2 tbsp fresh basil finely chopped
- 1/4 cup shredded mozzarella cheese
- 1 tsp garlic powder
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Cut the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
- Drizzle both halves with olive oil and 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 can be easily scraped with fork, spaghetti like texture. If it's too hard to remove, cook for another 10 minutes.
- Remove from the oven, leave the squash in the skin and scrape the inside with a fork.
- Turn the oven on broil.
- Mix in the tomatoes and fresh basil, 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.
