This was delicious! Like I've said before, tomatoes get so juicy in the oven. So good. I always bake my spaghetti squash like this, it's the easiest way I think: Keep whole, poke with fork so it won't explode, put on a baking pan, bake at 375 degrees for 1 hour. Let cool some, cut in half (it's easy when it's cooked), let cool some more. Scoop out the middle part with the seeds. Use a fork to pull all the spaghetti squash out.
About 3 cups cooked spaghetti squash (1 medium one)
2 large garden tomatoes sliced
garlic powder, onion powder, dried basil, dried parsley for sprinkling
5 oz shredded Mexican cheese blend (separated)
fresh basil for garnish (optional)
Preheat the oven to 350 degrees. Spray an 8 x 8 casserole dish with non-stick spray. Spread about 1 cup of spaghetti squash on the bottom. Top with a layer of sliced tomatoes, then sprinkle seasonings over the tomatoes. Follow with about 1.5 oz cheese. Add another layer of squash, tomatoes, the seasonings, and cheese. Then put a final layer of squash, and a final layer of cheese and seasonings. Bake for 30 minutes uncovered!
Original recipe found here.
We had roasted zucchini with this, and a Cilantro Cream Chicken dish. It was good... but not good enough to be posted on the blog. It was just kind of bland, nothing special. But the zucchini and spaghetti squash were awesome!