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Spaghetti Squash & Tomato Bake

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Spaghetti Squash & Tomato Bake is the perfect dinner when you need something to throw together, or to bring to a potluck. Customize it with some of your favorite ingredients.

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Rate this recipe 4.4/5 (23 Votes)

Ingredients

  • 3 cups cooked spaghetti squash
  • 2 large garden tomatoes sliced, or 1 large can diced tomatoes
  • Kosher Salt
  • Garlic powder
  • Onion powder
  • Dried basil
  • Dried parsley
  • 5 ounces shredded Mexican cheese blend, separated
  • Fresh basil for garnish (optional)

Details

Servings 1
Adapted from greenlitebites.com

Preparation

Step 1

Preheat the oven to 350°F. Grease a 13x9 casserole dish. Layer ingredients squash, tomatoes, spices, cheese, (repeat), squash, cheese, spices. Bake uncovered for 30 minutes.

Cooking Squash: I put the whole squash (just pierced a few times) on a cookie sheet and bake in a preheated 350°F oven for about an hour based on size. Then I let it cool, whole on the counter, cut it and scoop out the seeds. It works like a charm! It takes longer but it’s mindless and I just do it on a weekend and then have the cooked squash all ready to go in the fridge.

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