Caprese Spaghetti Squash – Recipe Refresh

Posted on Nov 13, 2013 |

Here is my recipe from the Humana Vitality Recipe Refresh Challenge! This is not only a remake of a higher cal/carb pasta dish but also a remake of one of my old recipes from years back on Nourished Fitness. Once your squash is cooked, this recipe comes together crazy fast and freezes well so it’s perfect for weeknight ‘I’m hungry right now’ moments. Enjoy!


Caprese Spaghetti Squash

1-2c Spaghetti Squash, cooked (see cooking recommendations below)

1/2c Tomatoes, chopped

3oz of your favorite lean protein, cooked (chicken, ground turkey and shrimp would go great in this recipe)

Salt & Pepper to taste

1 oz reduced-fat Feta Cheese

Cook Your Squash

Preheat your oven to 375F. Lightly grease a baking pan. Cut the spaghetti squash in half (I promise this is the most difficult part of this whole recipe). Scoop out the seeds. Place flat side down on the baking sheet, and roast for ~30-45 minutes or until the skin is soft enough to prick with a fork. Remove from oven and let cool long enough to not burn yourself while handling. Using a fork, scrap out the squash.

Mix It All Together

Toss together the squash, tomatoes, protein, salt & pepper. Top with feta cheese. Enjoy!

Really that’s it.. it’s that simple!

This recipe will also freeze well. You could even portion out into individual tupperware servings and freeze for easy reheating later.

The stats (using 1c Squash and 3oz Chicken Breast):

Caprese Spaghetti Squash

What the done deal looks like:

Caprese Spaghetti Squash

Ingredients so nicely laid out:



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