Ingredients and Weight:
- 1 large spaghetti squash (about 3 pounds)
- 1 pint cherry tomatoes, halved
- 1 cup fresh mozzarella balls, torn
- 1/2 cup fresh basil leaves, torn
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 1 hour
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
- Brush the inside of the squash halves with olive oil and season with salt and pepper.
- Roast the squash cut-side down on a baking sheet for 45-60 minutes, or until tender when pierced with a fork.
- Once the squash is cool enough to handle, use a fork to scrape out the strands.
- Combine the spaghetti squash "noodles" with the cherry tomatoes, mozzarella, and basil in a large bowl.
- Drizzle with olive oil and balsamic vinegar, and toss to combine.
- Season with additional salt and pepper to taste.
Nutritional Information:
(Per serving for 1/8 of the recipe)
- Calories: 250
- Fat: 15 grams
- Carbohydrates: 35 grams
- Protein: 10 grams
Dish Characteristics:
- Light and refreshing
- Savory and tangy
- Easy to prepare
- Suitable for vegetarians
User Comments:
- "This dish is amazing! It's so light and healthy, but it still has a lot of flavor."
- "I love how easy it is to make. It's perfect for busy weeknights."
- "The combination of the spaghetti squash, tomatoes, mozzarella, and basil is perfect."
Special Precautions and Tips:
- Use a sharp knife to cut the spaghetti squash.
- Don't overcook the squash, or it will become mushy.
- If you can't find cherry tomatoes, you can use any other type of tomato, cut into small pieces.
