Tomato Basil Spaghetti Squash Bake

Tomato Basil Spaghetti Squash Bake

Tomato Basil Spaghetti Squash Bake:


  • 1 whole spaghetti squash, roasted, seeds removed, and scooped out with fork
  • 2T extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/4c fresh basil leaves, finely sliced
  • salt and pepper
  • 1/4c parmesan cheese, grated
  • 1-2 whole ripe Heirloom tomato, 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!

    1 cup= 1 serving; 1 vegetable; 1 fat; 1 starchy veggie

No Comments

Sorry, the comment form is closed at this time.