Tomato Basil Spaghetti Squash Bake
roasted strands of tender squash tossed with fragrant garlic, rich olive oil, and fresh basil, then layered with juicy tomatoes, melty mozzarella, and savory Parmesan. Baked to golden perfection, it’s a light yet satisfying meatless dish, and for a final flourish, drizzled with a touch of high-quality balsamic.
Equipment
- Baking Sheet
- Casserole Dish
Ingredients
- 1 Spaghetti Squash
- 2 Tbsp. Olive Oil
- 2 Tsp. Minced Garlic
- 1/4 Cup Basil Leaves Chopped
- 1/4 Cup Parmesan Cheese Grated
- 2 Tomatoes Sliced
- 1/2 Cup Mozzarella Cheese
- 1 Tsp Creole Seasoning
Instructions
- Preheat the oven to 375 degrees.
- Slice the squash in half and place skin side up on the a baking sheet.
- Bake for 1 hour.
- When the squash is cool enough to touch, use a fork to scrape out all the noodles.
- To a mixing bowl, add the cooked squash noodles, olive oil, garlic, basil, parmesan cheese and creole seasoning.
- Toss to coat and spread the mixture into the casserole dish.
- Layer tomato slices over the top.
- Sprinkle with mozzarella & parmesan cheese.
- Bake for 25 minutes or until the cheese is starting to brown.
- Drizzle a little balsamic vinegar on top and chopped basil.
- Serve and enjoy.