Easy Margherita Spaghetti Squash


You know what I like about spaghetti squash? You get a sore-arms-the-next-day workout in the process of cutting those things open. I got my knife stuck in it at one point, and I halfway felt like I was in the movie “The Sword in the Stone,” and halfway felt like I was one solid tug away from chopping off a finger. My adrenaline was pumping. I was feeling alive. And I hadn’t even really gotten started with the cooking part yet. That’s what you want in your daily dinner-making situation, I tell you what.

(Recipe below.)









1 spaghetti squash

3 Roma tomatoes, diced

1/4 c. basil, chopped

12 mini mozzarella balls, halved

2 tbsp. olive oil

Salt, pepper, garlic powder to taste

Coconut oil spray


Preheat oven to 400. Cut squash in half, lengthwise (easier said than done). Scoop out loose insides and seeds. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Place face down on baking sheet. Bake for 40 minutes.

Remove from oven and turn on broiler. Scrape out squash insides with a fork into large bowl. (It should be a spaghetti-like consistency, but you know, squashy, too.) Mix with basil and tomatoes and pour mixture into coconut-oiled 9″ x 5″ x 2.5″ loaf pan. Top with mozzarella ball halves. Place under broiler for 3-4 minutes, or until cheese is bubbly and browning. Wait a few minutes until it cools, then plate and dig in.

Calories per serving: 368 // Fat (g): 25.8 // Carbs (g): 24.1 // Protein (g): 15.4 // Servings per recipe: 3

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