Spaghetti Squash and Tomato Bake

I recently remade this old recipe of mine and it was an absolute hit with my Mom and niece who both fell in love with it. I pulled out two servings, packed them up for lunches and they devoured the rest that afternoon!

Spaghetti Squash and Tomato Bake a fun base recipe you could spice anyway you like. I tend to lean Italian with the spices but you could easily go more Greek, Mexican, or Indian and up the spice factor.

The idea is simple, layer cooked spaghetti squash with slices of tomatoes, spices, and a bit of cheese. Bake and enjoy!

Here's how I made it last weekend.

Spaghetti Squash and Tomato Bake

Roni Noone

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

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Dinner, Lunch

Cuisine Any

Servings 6 servings

Calories 100 kcal

Ingredients

  

1x2x3x

• About 3 cups cooked spaghetti squash 1 medium one
• 2 large garden tomatoes or 4 plum tomatoes sliced
• Kosher Salt
• Garlic Powder Onion Powder, Dried Basil, Dried Parsley for sprinkling
• 5 oz of fancy shredded cheese separated

Instructions

 

• 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.

Notes

• 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!

Nutrition

Serving: 13x3 inch squareCalories: 100kcalCarbohydrates: 9gProtein: 7gFat: 5gFiber: 3gSugar: 4g

Tried this recipe?Let us know how it was!