low carb tomato & basil caprese pasta bake

low carb tomato & basil caprese pasta bake


  • 1 package, Dietz & Watson Tomato & Basil Blends, sliced
  • 4 oz Dietz & Watson Originals Mozzarella Cheese
  • 4 cups spaghetti squash, halved and scooped
  • 1 tbsp olive oil
  • 2 cups cherry tomatoes, halved
  • 1/4 cup basil, torn or chopped
  • 2 cloves garlic, minced
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes


  1. Cut spaghetti squash in half lengthwise and scoop out seeds, season with salt and pepper and bake for 1 hour on 400 degrees.
  2. Scrape out the flesh of the spaghetti squash, and toss in the sliced D&W Tomato & Basil Blends, olive oil, cherry tomatoes, garlic, basil, oregano, and half of the D&W Originals Mozzarella Cheese. Press down until mixture is secure in the spaghetti squash.
  3. Top with remaining D&W Originals Mozzarella Cheese and bake for 25 minutes, or until cheese is melted.
  4. Garnish with fresh basil and red pepper flakes, to taste.

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