Margarita Spaghetti Squash

My new favorite vegetable, spaghetti squash! Have you tried it? Learn how to make this amazing baked Margarita Spaghetti Squash stuffed with fresh Roma 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 or how to cook it, but she recommended slicing it in half and baking it for 30 minutes at 400 degrees. After baking it for 30 minutes I mixed it with fresh tomatoes from the garden, basil, and mozzarella cheese, and served it with chicken tenders that I cooked up in our Air Fryer, it was delicious! Spaghetti squash quickly became a favorite and is now grown in our garden.

Spaghetti squash is versatile vegetable, it can be baked, boiled, steamed, or microwaved and can be served as is, with sauce, additional veggies and even a substitute for pasta.  Our favorites are Chicken Parm Spaghetti Squash, Turkey Taco Stuffed Spaghetti Squash, and baked Margarita Spaghetti Squash.

Margarita Spaghetti Squash:

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

Scroll down for a printable version of this Margarita Spaghetti Squash.

Directions:

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.

Margarita Spaghetti Squash
 
Ingredients
  • 1 large spaghetti squash
  • 2 tbsp. olive oil
  • 1 large Roma tomato, chopped
  • 2 tbsp fresh basil, finely chopped
  • ¼ cup shredded mozzarella cheese
  • 1 tsp garlic powder
  • salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
  3. Drizzle both halves with olive oil and sprinkle with salt, pepper and garlic powder.
  4. Place the squash, open side down on a cookie sheet and bake for 30 minutes.
  5. 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.
  6. Remove from the oven, leave the squash in the skin and scrape the inside with a fork.
  7. Turn the oven on broil.
  8. Mix in the tomatoes and fresh basil, top with the mozzarella cheese
  9. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned.
  10. Allow to cool for 5 minutes before serving.

 

Comments

  1. John Smith says:

    Great idea for a recipe! I will have to pursue that!

  2. shelly peterson says:

    I have never had spaghetti squash before. This recipe looks really good and healthy.

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