Spaghetti Squash and Tomato Bake

Photo by PineyCook
Adapted from greenlitebites.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from greenlitebites.com

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)

Directions

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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