Spaghetti Squash and Tomato Bake
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 BakeAnyway, 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.

Spaghetti Squash and Tomato Bake - step 6


Approx Nutritional Information per serving
Servings Amt per Serving
6 3×3 square
Calories Fat Fiber WWPs
100 5g 2g old: 2 new: 3
Sugar Sat Fat Carbs Protein
4g 3g 9g 7g
Posted in: 2 WWP, 3 WWPP, Casserole Ideas, Dinner Ideas, Side Dish Ideas, Vegetarian Ideas
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54 Comments and 4 Replies

  1. Kellea

    I love this idea. I can’t wait to try this recipe. I’ve been in love with spaghetti squash ever since I discovered it two summers ago. Now my mother is also cooking it. I will definitely share this recipe with her.

  2. Peggy

    I just bought a spaghetti squash yesterday. Can’t wait to try this, but may I suggest to shred your own block of cheese, pre shredded cheese has potato starch in it…added carbs.

  3. Patsy

    I have just discovered spaghetti squash and I love it and so does my family. I am really anxious to try this recipe it sounds great. thank you and I will look for more of your recipes.

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