Spaghetti-Squash with TomatoThis has become a favorite. It’s based upon the recipe found at Simplex. The recipe requires cooked spaghetti squash. I prepare mine by cutting the squash in half (or in quarters if it’s very large), sprinkling it with olive oil, salt, and pepper and then laying it cut-side down in a greased baking dish. Bake at 425 degrees F for about 40-50 minutes.

Once you have cooked spaghetti squash, scoop out about 3 cups. In a 8″ square baking dish layer a cup of the squash, then a layer of sliced tomatoes, then sprinkle with salt, pepper, a pinch of dried basil and oregano. Sprinkle with Mozzarella cheese. Cover with another layer of squash, tomatoes, spices, and cheese. End with a layer of squash and then sprinkle with Parmesan cheese. Bake at 350 degrees F for 30 minutes.

This is a very forgiving recipe. You can use any kind of cheese, any kind of spices.

Layer of spaghetti squash.

Layer of spaghetti squash.

Layer of tomatoes.

Layer of tomatoes.

Layer of cheese.

Layer of cheese.

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