Spaghetti Squash and Tomato Bake
By PineyCook
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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