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