Monday, November 19, 2012

Spaghetti Squash and Tomato Bake

About 3 cups cooked spaghetti squash (1 medium one)

2 large garden tomatoes sliced

Kosher Salt

Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling

5oz of fancy shredded Mexican cheese blend (separated)

Fresh Basil for Garnish (optional)

Preheat the oven to 350 degrees.

Spray a 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. Top with a final layer of squash.

Top with the last 2 oz of cheese and sprinkle with the spices one last time

Bake for 30 minutes uncovered