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. 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.

  4. shayla

    I am eager to try this! I am curious though do I need bake the spaghetti squash 40-50 min before as prep then bake it with all he ingredients here per instruction for an additional 30?

    1. roni

      Yes, you need to cook the squash first or you can’t get it out of the skin all stringy. You don’t have to bake it however, you can also do it in the microwave.

  5. MiMi and PopPop

    This was absolutely EXCELLENT. LOVED IT!!! Even my 65 year old Italian husband raved over it. This is the same man who says I am going to be kicked out of the family if I buy a box of whole grain pasta because only “pasta” is pasta. ha ha! He had never heard of spaghetti squash and now he is a fan and so am I! I baked the squash first in the oven for an hour at 375. I added some garlic salt and used a combination of parmesan/mozzarella cheeses instead of Mexican cheese blend since that was all I had on hand. Thank you for posting this delicious healthy recipe!

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