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
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
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.