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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!
Course
Side Dish
Cuisine
American, Italian
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
91
kcal
Author
Sherri Hagymas
Ingredients
1
large
spaghetti squash
2
tablespoon
coconut oil or olive oil
1
teaspoon
garlic powder
12
cherry tomatoes
quartered
2
tablespoon
fresh basil
finely chopped
¼
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:
91
kcal
|
Carbohydrates:
2
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
6
g
|
Cholesterol:
5
mg
|
Sodium:
50
mg
|
Potassium:
120
mg
|
Sugar:
1
g
|
Vitamin A:
365
IU
|
Vitamin C:
11.9
mg
|
Calcium:
41
mg
|
Iron:
0.3
mg