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.

Ingredients

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.

Enjoy!

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