About  |  Contact

Spaghetti Squash and Tomato Bake

3 WWPP Posted by 3 years ago 63 Comments

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

Enjoy!

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

See other recipes using: cheese, spaghetti squash, tomato


Leave a comment

I’d love to hear your story or thoughts on mine.

Your email address will not be published. Required fields are marked *

Discussion

There are 63 comments so far. Join in on the conversation.

    Kellea

    March 16, 2014

    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. Reply

    Peggy

    March 27, 2014

    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. Reply

      roni

      March 27, 2014

      Sometimes I do, sometimes I don't. It all depends on how much time I have and which cheese is on sale. :)

    Chris

    April 11, 2014

    How do you bake the spaghetti squash? Reply

      roni

      April 20, 2014

      Here's how I do it Chris.... http://greenlitebites.com/2012/10/20/cook-whole-spaghetti-squash-video/

    Patsy

    July 31, 2014

    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. Reply

    shayla

    August 30, 2014

    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? Reply

      roni

      September 4, 2014

      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.

    Colleen Casey

    September 26, 2014

    Does it all have to be eaten the same day or is it also ok as a next day lunch dish? Reply

      roni

      September 29, 2014

      It's great leftover! Just warm servings in the microwave!

    MiMi and PopPop

    October 30, 2014

    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! Reply

Additional Info

privacy policy