Italian-Style Spaghetti Squash

Spaghetti squash takes the place of pasta in this low-carb dish with all the classic Italian flavors: tomatoes, mozzarella, garlic, and basil.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 300 Calories

Ingredients

• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 2 cloves garlic, halved
• 1 small spaghetti squash, halved and seeded
• 4 medium green onions, sliced
• 4 ounces mozzarella cheese, cut into small cubes
• 3 medium tomatoes, seeded and chopped
• 0.5 cup toasted pine nuts, coarsely chopped
• 0.25 cup snipped fresh basil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.

Step 3

Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.

Step 4

Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.

Step 5

Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.

Step 6

Continue baking until filling is heated through, about 20 minutes.