Spaghetti Squash and Tomato Bake

Recipe: Spaghetti Squash and Tomato Bake


  • 1 medium spaghetti squash
  • 2 large tomatoes sliced (about 16 slices)
  • salt
  • ground pepper
  • garlic powder
  • onion powder
  • dried basil
  • dried parsley
  • 1/2 cup low-fat shedded Mexican cheese blend
  • fresh basil for garnish (optional)


  1. Preheat the oven to 350 degrees.
  2. Cook the spaghetti squash. To cook, cut the squash in half and remove seed. Place cut side down in a casserole dish and add 1/2 inch water. Cover with plastic wrap and microwave on high until done, about 10 minutes.
  3. Spray a 11 x 9 casserole dish with non-stick spray.
  4. Spread about half of spaghetti squash on the bottom and sprinkle with salt and spices.
  5. Top with half of the sliced tomatoes.
  6. Sprinkle on half of the cheese.
  7. Repeat with the rest of the squash, spices, tomatoes and cheese.
  8. Bake for 30 minutes uncovered.
  9. Top with some fresh cut basil.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Inspired By: Spaghetti Squash and Tomato Bake