Thursday, November 15, 2012

Spaghetti Squash Bake

Looking for an easy side for your Thanksgiving dinner? 
Here is another option for you, that will allow you to make part of it ahead of time.

This is a great nontraditional side to any meal, but can also serve as a vegetarian option for your guests.

Recipe adapted from Green Lite Bites

1 medium-large spaghetti squash
2-3 large tomatoes, sliced
1 8oz package of Shredded cheese Mexican blend
Kosher salt
Garlic Powder
Onion Powder
Dried Basil
Dried Parsley
Fresh Basil, optional

1. Preheat oven to 375 degrees.
2. Cut the spaghetti squash in half lengthwise, and scoop out seeds.
3. Place the halves rind side up in a 9x13 or 11x15 baking dish.
4. Fill the baking dish with water until the cut edges on the spaghetti squash are covered.
5. Bake for 30-40 minutes, until the rind can be easily pushed on with a fork.
6. Separate the strands of spaghetti squash with a fork.

Steps 1-6 can be done ahead of time and the cooked spaghetti squash can be refrigerated until ready to use.

7. Preheat oven to 350 degrees.
8. Prepare a 9x13 baking dish with cooking spray. 
9. Spread a third of the spaghetti squash in the bottom of the baking dish.
10. Top with a single layer of sliced tomatoes.
11. Top with a third of the cheese.
12. Sprinkle with spices and salt, to your families taste. Remember you will do this after each layer, so a lite hand to good.
13. Repeat step 9-12, 2 more times. So from bottom to top you will have; squash, tomato, cheese, spice, squash, tomato, cheese, spice, squash, tomato, cheese, spice.
14. Bake uncovered for 30 minutes.
15. Top with fresh chopped basil.
This is a simple bake that is full of flavor, and reheats well.

 I'll Be Linking Up At These Parties!


  1. Now that my family is eating gluten-free, I think I'll be trying more spaghetti squash. I've heard you can eat it with spaghetti sauce--as if it's the noodles. I can't wait to try your version. I love the mexican cheese!

    1. Spaghetti squash is good with pasta sauce or with butter and Parmesan cheese. Props to you for going gluten free! My doc told me I would benefit from a gluten free diet, but I failed after only 2 weeks. You should also try Quinoa it is gluten free and a vitamin rich grain.


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