Baked Margarita Spaghetti Squash

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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!!

5 from 3 votes

Baked Margarita Spaghetti Squash

Author Sherri

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

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.