Fresh basil and tomato spaghetti squash

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  • Number of Servings: 6
Ingredients
� About 3 cups cooked spaghetti squash � 2 large garden tomatoes sliced � Kosher Salt � Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling � 5oz of fancy shredded Mexican cheese blend (separated) � Fresh Basil for Garnish
Directions
1 Preheat the oven to 350 degrees.
2 Spray a 11 x 9 casserole dish with non-stick spray.
3 Spread about 1 cup of spaghetti squash on the bottom.
4 Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.
5 Top with 1.5 oz of cheese.
6 Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.
7 Top with the last 2 oz of cheese and sprinkle with the spices one last time.
8 Bake for 30 minutes uncovered.
9 Top with some fresh cut basil and cut into 6 serving sizes about 3�3 inches each.
- See more at: https://www.simplexfood.com/2015/01/tomato-basil-spaghetti-squash-bake.html#sthash.DbURIUhA.dpuf

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user STEPHDTYLER.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 89.1
  • Total Fat: 3.7 g
  • Cholesterol: 10.0 mg
  • Sodium: 273.8 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.8 g

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