Spaghetti Squash Tomato Bake
submitted by: Jill Arbuthnott upon over the years (changed up the cheese, the soup,
serves
things you need:
instructions:
3 cups | Cooked spaghetti squash (about 1 medium sized) 2 | Large garden tomatoes, sliced Pinch | Kosher salt Pinch | garlic powder, onion powder, dried basil, dried parsley for sprinkling 5 oz | Tex-Mex cheese blend, shredded
Preheat oven to 350.
Spray a 11x9 casserole dish with non-stick spray.
Spread about 1 cup of spaghetti squash on the bottom of the dish.
Top with a layer of sliced tomatoes, sprinkle with salt, and spices, top with 1.5 oz of Tex-Mex. Add another layer of squash, tomatoes, spices, and 1.5 oz Tex-Mex, finish with a fi- nal layer of squash.
Fresh basil for garnish (optional)
Top with the last 2 oz of cheese and sprin- kle with spices, one last time.
Bake for 30 minutes, uncovered. Top with fresh basil and cut into 6 pieces (approx. 3x3 inches each).
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