Spaghetti Squash & Tomato Bake

By á-90

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.

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)

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.