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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57 Comments and 6 Replies

  1. donna

    Sounds excellent. I actually bought a spagetti squash last weekend for the very first time. I baked mine however I think I may have scraped the fork too early and should have let it cool a bit as mine did not look like spagetti at all….it was delicious…it just did not look like spagetti…

  2. roni

    Donna – That usually happens when I overcook the squash. It comes out clumpy instead of the nice spaghetti like texture. Just a thought.

  3. donna

    Roni…thank you….that is what Im thinking also. I cut it in half and then had them in the oven for about an hour with a bit of water at the bottom. It was my first try….but it was really delicious…..thanks for the thought. I totally agree….:)

  4. Sue

    could you give us a quick lowdown on how to oven-cook the spaghetti squash? I’ve been microwaving, but if the oven makes it taste better…

  5. roni

    Sure! Basically I put the whole squash (just pierced a few times) on a cookie sheet and bake in a preheated 350 degree oven for about an hour based on size. Then I let it cool, whole on the counter, cut it and scoop out the seeds. It works like a charm! It takes longer but it’s mindless and I just do it on a weekend and then have the cooked squash all ready to go in the fridge.

    1. Diane

      If you cut it in half, de-seed it, then place it cut sides down on a cookie sheet, it only takes half the time, and comes out great! Depending on the size, bake it for 30-40 min at 350. I love spaghetti squash, thanks for the recipe!

  6. Lauren T

    That looks SOOO good! I would definitely be interested in a video/post about how to cook spaghetti squash. I’ve never cooked any type of squash, so I could use the help :)

  7. Danele

    What food scale do you use? Do you like it? I need to buy one but don’t know what features to research or look for. Can you help? :)

  8. erica

    Looks great! Reminds me of the lasagna recipe that you posted ages ago! I made spaghetti squash as our side with a light version of chicken parm last night. I topped it was a homemade chunky garden veggie sauce with some great veggies that I got from the farmers market!

  9. Dana

    Do you have a quick suggestion on how to thaw spaghetti squash? I’m making it tonight and when I made your squah cakes last night with frozen 1 cup servings from ziploc bags they got really mushy.

  10. Dana

    Do you have a quick suggestion on how to thaw spaghetti squash? I’m making it tonight and when I made your squash cakes last night with frozen 1 cup servings from ziploc bags they got really mushy.

  11. Lynn

    Roni – This tastes FANTASTIC!! Really hard not to eat the whole pan! AMAZING and YUM!!

    Thank you for such a delicious recipe!

  12. Becky

    I made this today and it was great! Brought it to a friends house and they loved it too! It’s great to find weight watchers friendly recipes that everyone enjoys! Thanks Roni!

  13. Dana

    Well, to un-freeze, I don’t recommend running the bag under water, causes mushiness. I used the defrost on the microwave for a few mins and then baked in oven until hot and back to crunchy texture. Still best when straight from the squash unless someone else has a better idea!

  14. Suzanne

    Wow! Made a small casserole with leftover squash and it was delicious!! My one year old ate half, and it was suppose to be my side!! I usually only buy spaghetti squash at winter time with meat sauce, however with fresh tomatoes and basil…I’ll be buying it during summer quite often! Great recipe Roni!!!

  15. Kassie

    THis turned out SO GOOD!! I didn’t have the fresh basil for on top, but it was still very flavorful! I had some of the leftovers for lunch today with a crumbled up veggie burger on top for some added protein. YUM! :) Thanks Roni! We love spaghetti squash and I love finding new ways to switch it up.

  16. Ognena

    Hey Roni,

    this looks like a small miracle in a plate :) anyway, since I live in Macedonia I can’t possibly find a spaghetti squash here, so do you think this will work with shredded zucchini?

    All the best,


  17. roni

    Ognena – oh, that’s a tough one. I don’t think it would be the same. Zucchini has a lot more water BUT it’s worth a try. It may be yummy!

    1. Mindy

      I’ve made this several times with Spaghetti Squash and we all love it Thank you so much for sharing your recipe.

      I made this tonight using spiral shredded zucchini – the result was delicious! I spiral shredded the zucchini with my new Paderno turning slicer – so I had Zucchini Spaghetti. I microwaved it for about 4 minutes, then pressed the water out. and followed your directions. YUM!!

  18. Heather

    My husband & I had this for dinner tonight and absolutely loved it! We used a whole bag of Italian blend cheese (8 oz) but other than that followed the recipe exactly. Thanks so much for a new favorite in our house!

  19. Chelsea

    Hi Roni – Did you cook the spaghetti squash before you baked it in the pan? I’ve only ever put mine in the microwave, and the eaten it. I wasn’t sure if you could take out the “strands” without heating it first. Let me know what you do! Thanks!

  20. roni

    I did cook it. The strands won’t come out unless cooked but I do keep it slightly underdone when I know I’m going to bake it again.

    Hope that helps!


  21. Giselle

    Do you have any suggestions for making this recipe without cheese? This recipe looks great! But, I don’t eat any dairy products.

  22. Skye

    This was delicious and easy to make. I didn’t have fresh tomatoes so I used a can of diced I had instead. I also had fresh parsley from another recipe which I threw in. All for practically no calories!

  23. Karen

    I made this for dinner tonight and my meat-loving boyfriend couldn’t get enough! I added fresh spinach on top of the two tomato layers to add some greens, but it really was super delicious! Thanks!!

  24. Staci

    This was absolutely delicious. I put it together earlier in the evening and baked when I got home. It was heavenly. I will definitely be making this casserole again. Thanks so much for sharing!

  25. sharon

    This is so yummy. I also add spinach and cooked mushrooms,onions and garlic. I throw whatever cheese i have handy in. It is SO good!

  26. Michelle

    I pre-cooked the squash for 1 hr then baked this dish for 30 mins and it seemed a bit underdone/starchy. I ended up cooking it for another 10 minutes. It was delish! I think hubby was hoping it would be a good scalloped potatoes substitute. Maybe I’ll try a version with cream that isn’t quite so healthy but still better than potatoes. :)

  27. Sandy

    Loved this recipe so much as did the whole family. Going to try again only adding some leftover meatloaf in the centre. Wish me luck.

  28. shandi

    Made this tonight was so delicious! We used extra cheese, but it didn’t need it. Can’t wait to make it again

  29. Tracie

    Wow this was delicious! Thank you! I was worried it might be lacking in flavor but the tomatoes really helped out! I went heavy on the cheese (always do) so my nutrition facts came out to about 200 calories per serving. A big filling meal for only 200 calories? My diet says thank you!

  30. Mary

    So glad I just found this recipe – I just happened to have leftover Spaghetti Squash in my fridge. I just threw it together, and will cook it for dinner tomorrow night. Can’t wait!

  31. Sonja

    The biggest problem I have with this dish is not eating it all at once. I am cooking challenged and very rarely make something good, even when I follow the recipe exactly. This one was easy and perfect and my family and friends can’t believe I made something edible. Thank you for a simple easy recipe that even I can’t mess up. I make it ALL the time!

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