Spaghetti Squash and Tomato Bake




Yield 6 servings

Spaghetti Squash and Tomato Bake is a versatile, lite, and tasty casserole that easy to make and super low in carbs and calories!



Preheat the oven to 350 degrees.

Spray an 11 x 9 casserole dish with non-stick spray.

Spread about 1 cup of spaghetti squash on the bottom.

Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.

Top with 1.5 oz of cheese.

Add another layer of squash, then tomatoes, spices, and cheese. Repeat for one more layer

Top with the last 2 oz of cheese and sprinkle with the spices one last time.

Bake for 30 minutes uncovered.

Remove from oven and cut into 6 serving sizes about 3×3 inches each.


  • Wondering how to cook the squash? I throw mine, whole in a 350-degree oven, bake for 30 minutes, then shut the oven off and let it sit in there until the skin gives a little when I touch it. Comes out perfect every time!
  • I use different cheese every time I make this. Sometimes an Italian blend, sometimes a Mexican blend, whatever I happen to have. The thinner "fancy" style works better because you can stretch it a bit more, but any old regular shredded or grated cheese would be fine. The little bit of cheese in between each layer acts like a glue holding everything together.
  • I made my two servings into more of a complete meal by adding some grilled chicken and a sprinkle of red pepper flakes. It was an excellent lunch!

Courses Lunch, Dinner

Cuisine Any

Nutrition Facts

Serving Size 1 3x3 inch square

Amount Per Serving

Calories 100

% Daily Value

Total Fat 5 g


Total Carbohydrates 9 g


Dietary Fiber 3 g


Sugars 4 g

Protein 7 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by GreenLiteBites at