Foodie Fridays: Spagehtti Squash and Tomato Bake

This is super yummy, and way better than carb-filled pasta bakes...OK who am I kidding, nothing beats pasta, but this is pretty darn good! If you have never had spaghetti squash, you need to its a mild squash that subs perfectly for spaghetti noodles with a little crunch.

About 3 cups cooked spaghetti squash (1 medium one)

2 large garden tomatoes sliced

Kosher Salt to taste

1 teaspoon Garlic Powder,

1 teaspoon Onion Powder

1 teaspoon Dried Basil

Dried Parsley for sprinkling

5oz of fancy shredded Mexican cheese blend (separated)

Fresh Basil for Garnish

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 1.5 oz of cheese.

Add another layer of squash, then tomatoes, spices and cheese. Add 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.

Image and Recipe