This Baked Margarita Spaghetti Squash is not only extremely healthy, it’s gluten free as well! Try it with some baked or grilled chicken for a fabulous meal choice!
Ever since I made this Parmesan Garlic Spaghetti Squash, I have had a new love in my life. I’m kind of embarrassed to say that that was the very first time I ever even tasted it! Who knew spaghetti squash was so wonderful!
I guess I was a little intimated by how to cook and serve it. It is so incredibly versatile! I usually cut the squash in half and then bake it at 375 for about 30 minutes. This time I was bold and just popped the whole thing in the oven and cooked it for a little over an hour.
Since they have a thick skin, they can be kind of hard to cut in half. So if you are hesitant about cutting it first, no worries at all. Just scoop out the seeds in the middle after cooking and cutting the whole squash.
The flavor that fresh basil gives this dish is what makes it so fantastic! You can serve this with a baked or grilled chicken or fish for another great healthy meal.
INGREDIENTS
1 large spaghetti squash
2 TBSP coconut oil or olive oil
1 tsp garlic powder
1 dozen cherry tomatoes, quartered
2 TBSP fresh basil, finely chopped
1/4 cup shredded mozzarella cheese, divided
Salt & pepper to taste
DIRECTIONS
Preheat the oven to 375 degrees F.
Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle.
Use a spoon to remove the seeds and center strings.
Place the squash, open side down on a cookie sheet and bake for 30 minutes. It is done when you can stick a fork easily into it.
Optional – You can cook the entire spaghetti squash for an hour and then cut it in half and scoop out the seed and center strings.
Leave the squash in the skin and scrape and fluff each half with a fork to create the stringy squash.
Drizzle the two halves with coconut oil (or olive oil) and then sprinkle with salt, pepper and garlic powder.
Turn the oven on broil.
Add the tomatoes and fresh basil into the squash.
Stir and 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 the squash.
ENJOY!!
Baked Margarita Spaghetti Squash
Ingredients
- 1 large spaghetti squash
- 2 TBSP coconut oil or olive oil
- 1 tsp garlic powder
- 12 cherry tomatoes quartered
- 2 TBSP fresh basil finely chopped
- 1/4 cup shredded mozzarella cheese divided
- Salt & pepper to taste
Instructions
- Preheat the oven to 375 degrees F.
- Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle.
- Use a spoon to remove the seeds and center strings.
- Place the squash, open side down on a cookie sheet and bake for 30 minutes. It is done when you can stick a fork easily into it.
- Optional - You can cook the entire spaghetti squash for an hour and then cut it in half and scoop out the seed and center strings.
- Leave the squash in the skin and scrape and fluff each half with a fork to create the stringy squash.
- Drizzle the two halves with coconut oil (or olive oil) and then sprinkle with salt, pepper and garlic powder.
- Turn the oven on broil.
- Add the tomatoes and fresh basil into the squash.
- Stir and 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 the squash.
Nutrition
Vanessa
Tasty and filling. Best spaghetti squash recipe I’ve tried!
Laurie
I’m doing Atkins. How many carbs are in this?
Sherri
According to my go-to app for tracking macronutrients, MyFitnessPal, 1 cup of cooked spaghetti squash is 10 g Carbs, 1 g of Protein, .4 g of fat. Then add the grams associated with the cheese that you use.
Sarah R.
Oh my…..we are a spaghetti squash-friendly household, and this looks divine! Pinning for sure. 🙂 Thank you for bringing these to Snickerdoodle Sunday and I hope to see your latest ideas later today!
Sarah (Sadie Seasongoods)
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week! Have a great day and enjoy your new Red Plate!
Come Back Soon!
Miz Helen
Miz Helen
Your Spaghetti Squash looks delicious! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Come Back Soon!
Miz Helen
Jann Olson
Oh yum! This looks so delicious! Can’t wait to try it! Thanks for sharing with SYC.
hugs,
Jann
Lou Lou Girls
Loving this and I’m drooling! You are so talented. Thanks for sharing this at our party. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we get to party with you again! Lou Lou Girls
April J Harris
I keep meaning to try spaghetti squash – it always looks so good! Love your Margarita sauce – what a deliciously healthy meal! Thank you for sharing with us at the Hearth and Soul hop. Pinning and sharing .
Crystal Green
This looks like a delicious option to consider eating. It like how simple it seems to be to make. Thanks for sharing this recipe.
Karly
This would fit right in with just about any dinner! Thanks for linking up with What’s Cookin’ Wednesday!
Stephanie
Looks delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
katy allred
I love spaghetti squash but my husband… not so much. Maybe if I serve it to him like pizza he’ll change his mind!
Alli @ Tornadough Alli
Yum, this looks great! I have a spaghetti squash that is just begging to be made into this! Can’t wait to give this a try! I’d love for you to come link up over at Throwback Thursday’s starting tonight at 6pm cst!
Easy Peasy Life Matters
Yum! We love spaghetti squash at our house and this looks like a real treat. Thanks for sharing on the Full Plate Thursday link up 🙂
Lauren Gaskill | Making Life Sweet
Yay for gluten free recipes that are reminiscent of pizza! Love this!