Meatless Monday – Tomato Basil Spaghetti Squash Bake

For today’s Meatless Monday we choose a Tomato Basil Spaghetti Squah Bake. Spaghetti squash makes an excellent side dish or a fun substitute in thin noodle recipes. You can give it an Asian or Italian twist. It is very versatile. Aside from being yummy, it is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch.

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This spaghetti squash bake recipe is delicious, full of garlic, olive oil, fresh basil, parmesan, tomatoes, and mozzarella all baked together with tender roasted squash. You pare it with a spinach salad and enjoy it as a light, meatless dinner. It would also make a very tasty side dish. 

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Find more Meatless Monday recipes over at the Vegetarian and Vegan section of the website. 

Tomato Basil Spaghetti Squash Bake
Serves 4
A mouth watering bake full of garlic, olive oil, fresh basil, parmesan, tomatoes, and mozzarella all baked together with tender roasted squash.
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Prep Time
1 hr 15 min
Cook Time
30 min
Total Time
1 hr 45 min
Prep Time
1 hr 15 min
Cook Time
30 min
Total Time
1 hr 45 min
98 calories
3 g
17 g
7 g
6 g
3 g
57 g
224 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
57g
Servings
4
Amount Per Serving
Calories 98
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 17mg
6%
Sodium 224mg
9%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 6g
Vitamin A
10%
Vitamin C
8%
Calcium
15%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole spaghetti squash
  2. 2T extra-virgin olive oil
  3. 2 cloves garlic, finely chopped
  4. 1/4c fresh basil leaves, finely sliced
  5. salt and pepper
  6. 1/4c parmesan cheese, grated
  7. 1 whole ripe tomato, sliced
  8. 1/2c mozzarella cheese (or more if you prefer)
Instructions
  1. 1. Preheat the oven to 350. Cut the spaghetti squash in half, scoop out the seeds and place it on a baking sheet, cut side down. Bake for 1 hour. Once the squash is cooked, let it cool and scrape out the 'spaghetti' with a fork.
  2. 2. Turn the oven up to 375. Lightly grease a rectangular casserole or similar pan.
  3. 3. In a mixing bowl, add squash, olive oil, garlic, basil and season with salt and pepper. Add the parmesan cheese. Toss to coat.
  4. 4. Spread squash mixture into the baking dish. Lay tomato slices on top. Season with salt and pepper. Sprinkle mozzarella cheese and a little more parmesan on top.
  5. 5. Bake for 25-30 minutes. Serve.
Notes
  1. If you have a hard time cutting the squash in half, you can roast it whole, just pierce the squash with a fork a few times and place it on the baking sheet. Cook the same as before.
beta
calories
98
fat
7g
protein
6g
carbs
3g
more
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About Diana 75 Articles
Diana Jeanne is a creative and crafty mom who has been actively involved with Punky Moms for the last decade. Even though she moved around a lot as a kid she still considers herself a native Californian. She currently lives in Orlando, FL with her teenage son, husband and two Great Danes. She may work an office job but keeps her individuality with her under layer of bleached hair, half sleeves and back tattoos under her cardigan sweaters.

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