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