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  • leahh_peah

    Spaghetti Squash and Tomato Bake Spaghetti Squash and Tomato Bake Like 2356Retweet 40Pin it 93855Google +1 40 Spaghetti Squash Bake Featured Image I was ecstatic to get a spaghetti squash in this weeks farm share! After trying it a few years ago, I’m hooked! It’s one of my favorite things to experiment with. If you’ve never had some, it’s mildly sweet with a fun spaghetti like texture. I have an OLD video where I show how I used to cook it in the microwave but now I bake it. The texture is much better and it’s super easy if you do it whole. I’ve been meaning to do a video on how I do it. Maybe next week? Spaghetti Squash and Tomato Bake Anyway, this dish came out great! Better than I expected as it’s so simple. Here’s what I did… 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 5oz of fancy shredded Mexican cheese blend (separated) Fresh Basil for Garnish (optional) 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. Spaghetti Squash and Tomato Bake - step 1 Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices. Spaghetti Squash and Tomato Bake - step 2 Top with 1.5 oz of cheese. Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash. Spaghetti Squash and Tomato Bake - step 3 Top with the last 2 oz of cheese and sprinkle with the spices one last time. Spaghetti Squash and Tomato Bake - step 4 Bake for 30 minutes uncovered. Spaghetti Squash and Tomato Bake - step 5 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.

  • Kerry Scandale

    Spaghetti Squash and Tomato Bake - To prep the squash, bake (w/ EVOO, s&p) cut side down 425 degrees, 45 minutes. Also, put tomatoes on paper towel to lose a little moisture before adding.

  • Jennifer Shockley Shuff

    cheesy spaghetti squash and tomato bake

  • Kristin Hendriks

    Spaghetti Squash and Tomato Bake - a different spin on my spaghetti squash recipe... I'm sure I'll have to add meat to keep Jan happy though.

  • Steph Klassen

    Spaghetti Squash Casserole

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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 5oz of fancy shredded Mexican cheese blend (separated) Fresh Basil for Garnish (optional)

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