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PineyCook

Spaghetti Squash and Tomato Bake

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Rate this recipe 4.5/5 (6 Votes)

Ingredients

  • 3 About 3 cups cooked spaghetti squash (1 medium one)
  • 2 large garden tomatoes sliced
  • Kosher Salt
  • Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling
  • 5 oz of fancy shredded Mexican cheese blend (separated)
  • Fresh Basil for Garnish (optional)

Details

Adapted from greenlitebites.com

Preparation

Step 1

Preheat the oven to 350 degrees.

Spray a 11 x 9 casserole dish with non-stick spray.

Spread about 1 cup of spaghetti squash on the bottom.

Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.

Top with 1.5 oz of cheese.

Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.

Top with the last 2 oz of cheese and sprinkle with the spices one last time.

Bake for 30 minutes uncovered.

Top with some fresh cut basil and cut into 6 serving sizes about 3×3 inches each.

Just to recap the layers are…

squash
tomatoes
spices
cheese
squash
tomatoes
spices
cheese
squash
cheese
spices

The little bit of cheese in between each layer acts like a glue holding everthing together.

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