Tomato Basil Spaghetti Squash Bake

Tomato Basil Spaghetti Squash Bake

1 cup = 1 serving | 1 vegetable, 1 fat, 1 starchy vegetable


  • 1 whole spaghetti squash, roasted, seeds removed, and scooped out with fork
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 cup fresh basil leaves, finely sliced
  • Salt and pepper
  • 1/4 cup Parmesan cheese, grated
  • 1-2 whole ripe heirloom tomatoes, sliced


  1. Preheat oven to 375. Lightly grease an oblong shallow casserole dish (or similar).
  2. To a mixing bowl, add the cooked squash “noodles,” olive oil, garlic, basil, a generous amount of salt and pepper, and the Parmesan cheese.
  3. Toss to coat (more olive oil can be added if needed – you want it moist, but not dripping).
  4. Spread mixture into the casserole dish. Lay tomato slices on top and season them lightly with salt and pepper.
  5. Sprinkle with  a little bit more freshly grated parmesan if desired.
  6. Bake 25-30 minutes or until cheese is bubbly and beginning to brown. Serve promptly!
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