Tomato Basil Spaghetti Squash Bake


First you need your squash.  Most grocery stores have them labeled “spaghetti squash.”  Cut it in half and scoop out all of the seeds.  Place the halves face down in a pan and add a little water to just cover the bottom of the pan.  The water will keep the squash moist and tender.  Bake the squash 30-40 minutes at 400 degrees.  Cook time will really depend on the size of the squash – the one I used took almost an hour.  It is done cooking when you can easily loosen strands when scraping it with a fork.

Scrape all of the squash out and put it into a large bowl.  Mmmm I love garlic in pretty much everything.  😀


Toss the squash noodles with olive oil, garlic, basil, salt and pepper, and parmesan cheese.  My store did not have pre-grated parmesan and I got lazy, so I grabbed a bag of Italian cheeses, which worked just as well.


Grease a large baking dish or a large casserole dish and pour the noodles in.  Then, you layer tomato on top.  The recipe calls for a large tomato, but all I had were roma tomatoes.  I think using a large tomato would be better, but it was still good.  😉


Sprinkle a layer of mozzarella cheese.


Bake 25-30 minutes or until golden brown and bubbly.  I always find I end up cooking things a little longer than what the recipe calls for – I suppose it just depends on your oven.


Serving suggestions included a sprinkle of fresh basil and/or a sprinkle of balsamic vinegar.  I preferred it with out the balsamic, but that is totally personal preference.


It turned out to be scrumptious.  Jake said he could eat it every day.  🙂

Tomato Basil Spaghetti Squash Bake


  • 1 whole spaghetti squash
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 cup basil, sliced finely
  • salt and pepper
  • 1/4 cup parmesan cheese
  • 1 whole tomato sliced
  • 1/2 cup mozzarella cheese


  1. Bake spaghetti squash – directions above
  2. For the bake – preheat oven to 375 degrees and grease a baking dish or casserole dish.
  3. In bowl, mix squash noodles, olive oil, garlic, basil, salt and pepper, and parmesan cheese.  Toss to coat.
  4. Spread in casserole/baking dish.
  5. Lay tomato slices on top and season with salt and pepper.
  6. Sprinkle mozzarella cheese and a little more parmesan cheese on top.
  7. Bake 25-30 minutes, or until bubbly and golden brown.

Serving suggestions:

Top with fresh basil and/or sprinkle with balsamic vinegar.


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