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Home » Recipes » Healthy Recipes » Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

By Sherri On August 24, 2015, Updated August 10, 2020 15 Comments

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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!

Baked Margarita Spaghetti Squash4

 

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

Baked Margarita Spaghetti Squash2

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.

Baked Margarita Spaghetti Squash6

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.

Baked Margarita Spaghetti Squash7

Stir and top with the mozzarella cheese.

Baked Margarita Spaghetti Squash8

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 Squash5

Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

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!
5 from 3 votes
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Course: Side Dish
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 91kcal
Author: Sherri Hagymas

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

Calories: 91kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 120mg | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 11.9mg | Calcium: 41mg | Iron: 0.3mg
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

 

By Sherri Healthy Recipes, Recipes, Side Dishes, Vegetables

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  1. Laurie says

    February 16, 2016 at 10:03 am

    I’m doing Atkins. How many carbs are in this?

    Reply
    • Sherri says

      February 16, 2016 at 11:35 am

      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.

      Reply
  2. Sarah R. says

    September 5, 2015 at 7:59 am

    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)

    Reply
  3. Miz Helen says

    September 3, 2015 at 11:40 am

    5 stars
    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

    Reply
  4. Miz Helen says

    August 31, 2015 at 10:36 am

    5 stars
    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

    Reply
  5. Jann Olson says

    August 31, 2015 at 12:41 am

    Oh yum! This looks so delicious! Can’t wait to try it! Thanks for sharing with SYC.
    hugs,
    Jann

    Reply
  6. Lou Lou Girls says

    August 30, 2015 at 1:35 pm

    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

    Reply
  7. April J Harris says

    August 30, 2015 at 12:42 pm

    5 stars
    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 .

    Reply
  8. Crystal Green says

    August 30, 2015 at 9:58 am

    This looks like a delicious option to consider eating. It like how simple it seems to be to make. Thanks for sharing this recipe.

    Reply
  9. Karly says

    August 30, 2015 at 12:39 am

    This would fit right in with just about any dinner! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  10. Stephanie says

    August 29, 2015 at 8:31 pm

    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!

    Reply
  11. katy allred says

    August 28, 2015 at 10:11 am

    I love spaghetti squash but my husband… not so much. Maybe if I serve it to him like pizza he’ll change his mind!

    Reply
  12. Alli @ Tornadough Alli says

    August 27, 2015 at 6:39 pm

    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!

    Reply
  13. Easy Peasy Life Matters says

    August 27, 2015 at 1:39 pm

    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 🙂

    Reply
  14. Lauren Gaskill | Making Life Sweet says

    August 27, 2015 at 10:55 am

    Yay for gluten free recipes that are reminiscent of pizza! Love this!

    Reply
Hi there! I'm the girl behind To Simply Inspire's easy recipes, DIY & Craft tutorials, and fun printables. I hope you find something that inspires you!
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