Fresh basil and tomato spaghetti squash

Fresh basil and tomato  spaghetti squash
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Fresh basil and tomato spaghetti squash calories by ingredient

Number of Servings: 6


    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


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 33 inches each.
- See more at:

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user STEPHDTYLER.

TAGS:  Vegetarian Meals |