Ingredients
✓ 1 medium spaghetti squash
✓ 1 cup Roma tomatoes, diced
✓ 8 oz fresh mozzarella, cubed
✓ 1 tablespoon extra-virgin olive oil
✓ 1 tablespoon balsamic glaze
✓ ½ cup fresh basil, chopped
✓ Salt and pepper to taste
Instructions
✓ Preheat oven to 400°F
✓ Cut squash in half lengthwise and scoop out seeds
✓ Drizzle halves with olive oil and season with salt and pepper
✓ Roast for 35-40 minutes until tender
✓ Cool slightly and fluff squash with a fork
✓ Dice tomatoes and toss with a pinch of salt
✓ In a large bowl, combine squash, tomatoes, and mozzarella
✓ Drizzle with olive oil and balsamic glaze
✓ Toss gently and season with salt and pepper
✓ Stir in fresh basil just before serving
Notes
For best results, use room temperature mozzarella and add basil just before serving.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15