I have made this Tomato Basil Spaghetti Squash Bake several times. I love it so much. I especially love it because I can eat a lot, and not feel guilty! And the whole family loves it too. I do have one child who refuses to eat tomatoes, so I leave those out for her. It’s very simple to make. You just have to have enough time to cook the spaghetti squash before hand and then an additional thirty minutes for the casserole to bake. My oldest daughter said it was her favorite meal ever! (She had just been in time out, and was trying to make amends too I guess) But HEY! I’ll take it!
- About 3 cups cooked spaghetti squash ( I usually just get a regular sized spaghetti squash, and it is plenty! They always look too small though. Also, make sure to cook the squash long enough. It’s no good to have hard spaghetti noodles. I usually bake it whole for about 50 minutes to an hour at 375 degrees)
- 2 large garden tomatoes sliced
- Kosher Salt
- Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling
- 5oz cheese (I have used all kinds of cheese. I mean it’s hard to not like melted cheese of any sort. The recipe called for Mexican cheese)
- Fresh Basil for Garnish
- Preheat the oven to 350 degrees.
- Spray a 11 x 9 casserole dish with non-stick spray or butter
- 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. (Bonus-one slice is only 100 calories!)
*My sister-in-law said this, “My kids don’t love big tomato slices so I puréed the tomato with some onion and Italian seasoning and added some olive oil and Parmesan cheese. Then I poured it over the baked spaghetti squash and finished the recipe as you described. Worked like a charm. Tasted more like a lasagna. I’ll be making this again!” I say try it this way if you or someone in your family doesn’t like tomato slices.
Adapted From: Simplexfood.com