One of the best things about spaghetti squash is that leftovers store beautifully in the fridge or freezer. Can you see where I’m going with this? Bake up a big batch at the beginning of the week for some quick, easy meals and snacks after work. First on the list? Spaghetti Squash Caprese Cups.
Just four ingredients plus seasoning and, unlike me, you should be starting with precooked squash. If you aren’t, that’s perfectly fine, but it increases the cook time by about 30 minutes here. It just means you have to have a little more patience before you can get down to munching on these little cups of fresh-flavored goodness.
Just some s&p here. Too easy for words. No really, I have no words here.
I think it’s only fair that we give muffin tins a chance to do something other than muffins, don’t you? The squash will cook down a bit, so don’t be too worried about over-filling the tin. Press down the centers to create a little divot so they bake into the perfect shape to hold delicious mozzarella, tomato, and basil.
Which, by the way, you can slice up while your squash bakes. Go as thick or thin as you like here; the squash-to-mozzarella-to-tomato ratio is completely up to you.
Assemble and munch. That’s all, folks.
Spaghetti Squash Caprese Cups
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 30-40 minutes
Ingredients:
1 spaghetti squash, previously cooked, shredded, and refrigerated
2 – 4 Roma tomatoes, sliced
1/4 – 1/2 lb fresh mozzarella
1 bunch basil leaves
Salt and pepper to taste
Cooking spray
1. Preheat oven to 425 F. Season spaghetti squash to taste with salt and pepper. Lightly coat muffin tin with cooking spray and spoon squash into cups. Using a fork (or your fingers) press the center of the squash down to create a divot. Bake for 20 – 30 minutes until slightly browned.
2. While spaghetti squash cooks, slice mozzarella and tomato.
3. Use a fork to separate the sides of each spaghetti squash cup from the tin, then lift out. Add a slice of tomato, a slice of mozzarella, and a basil leaf. Serve.
These look so appetizing Susan! That’s so creative to turn these spaghetti squash into Caprese cups 🙂 Love them!
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These look wonderful – what a great idea.
Lillian
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This is such a great idea!!
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This is such a great idea! You cannot beat the classic caprese combo and adding it to a nest of squash spaghetti is genius! Love those browned, crispy squash bits in the photos, too. 😉
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Yum! I’ll be making these ASAP!
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Let me know how they turn out! 🙂
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Hi Suzan. Thanks for the like. I’m dying to make the caprese cups! They look yummy and elegant enough to serve to our most food snooty friends.
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Haha, they are very cute! If you try them out, let me know what you think! Thanks for stopping by commenting 🙂
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That’s brilliant! I am having spaghetti squash tonight and I think I will save some leftovers on purpose just to try this!!!
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Yummy! Let me know how it goes 🙂 Thanks for stopping by
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Fatalistic! These look delicious. Cheers
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Hello Suzan, thanks for visiting YaelUniversity! I love this recipe. I love spaghetti squash, but really only have one recipe (with goat cheese), so it will be nice to get some variety 🙂
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I wondered what to do with spaghetti squash … 🙂 Thank you
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Enjoy!
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Thank you for your generosity in sharing.
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These look ahmazing! will definitely be attempting these soon!
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oh and thanks for the like!!
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Thanks!
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Yummers!!! I’ll have to try this.
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Hope you like them!
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Yahoo! Someone who lives to eat!
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and cook!
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These look so fun! Such a good idea, going to have to try it! 🙂
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what a terrific idea for making the cups. Gotta try that!
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Let me know how it goes! Thanks for stopping by
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This is brilliant, I definitely have to try it!
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Reblogged this on 3rd Gen A1C and commented:
Another diabetic friendly recipe I will be trying.
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