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A close up of Spaghetti squash half with tomatoes and shredded cheese
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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
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 91kcal

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: 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