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
- 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!