Warm your soul and please your tastebuds with this delicious, flavorful, and easy Spaghetti Squash Bake
Spaghetti Squash is plentiful this time of year and does Vegetarian Buffalo have some recipes for you!
Spaghetti Squash is one of my favorite things to cook with right now. I’m a huge fan of pasta, but I really don’t need all the carbs and calories that come with it. Switching pasta with spaghetti squash is one of the easiest things you can do to cut those unwanted calories (see the image at the bottom of this page to see the shocking night and day nutritional difference).
I’ve noticed that while I don’t fill up as quickly eating spaghetti squash, once I do hit that full point, I’m not left with that heavy feeling pasta leaves.
With that as a basis, it was no contest that I’d make myself familiar with spaghetti squash in order to better my health and expand my prowess as a home cook.
I stumbled across a Spaghetti Squash Tomato Bake a few times on Pinterest and thought I’d give it a whirl. As it’s now fall and my fresh garden tomatoes are exhausted, as well as I didn’t have all the exact ingredients, I improvised. I have to say, the results turned out amazing. It was delicious when it was fresh out of the oven and it was even better reheated. Yeah! I kid you not! Better reheated, so all the leftovers are gone! Nothing went to waste with this recipe, so be certain you pin it on your Pinterest board if you don’t get to making it right now!
Spaghetti Squash Bake
- 1 Medium Cooked Spaghetti Squash
- 1 12 oz can No Salt Added Diced Tomatoes
- Garlic Salt
- Onion Powder
- Dried Parsley
- Dried Oregano
- 1 cup shredded Swiss Cheese
- 1 cup shredded Monterey Jack Cheese
- Fresh Basil shredded
Let’s Get Cooking:
- Preheat the oven to 350 degrees.
- Grease a 2-qt glass baking dish (the smallest rectangle casserole baking dish) and lay down a layer of the cooked spaghetti squash (1 half of the squash)
- Drain the can of diced tomatoes and spread it evenly over the layer of spaghetti squash. Season the top of the tomatoes with garlic salt (carefully if you’re using regular canned tomatoes) and with plenty of onion powder and dried herbs.
- Layer the seasoned tomatoes with 1/2 cup of swiss cheese and 1/2 cup of monterey jack. I chose these two because I like the melting properties of swiss, and monterey jack just happened to be in my fridge. I would also suggest mozzarella, or a vegan cheese substitute.
- Top evenly with the rest of the spaghetti squash, season with garlic salt, onion powder, dried herbs, and cheese.
- Bake for about 20-25 minutes, until the juices in the bottom of the pan bubble and the cheese is thoroughly melted.
- Allow the Spaghetti Squash Bake to cool for about 5 minutes and top with the shredded fresh basil. Makes about 6 servings.
I was afraid I used too much salt, but I definitely didn’t. That’s kind of the beauty of using no salt added canned tomatoes, the salt content is more in your control, and if I’m going to use salt in a dish like this, I want it to be garlic salt.
The secret to making this so wonderful was definitely seasoning the middle layer and adding cheese. I’ve made spaghetti bakes before with no middle layer seasoning and they aren’t as flavorful as this. This Spaghetti Squash Bake is the real keeper! And like I said, the leftovers are amazing! You’re going to love making this recipe!