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.
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.
- 1 whole spaghetti squash
- 2T extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/4c fresh basil leaves, finely sliced
- salt and pepper
- 1/4c parmesan cheese, grated
- 1 whole ripe tomato, sliced
- 1/2c mozzarella cheese (or more if you prefer)
- 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. Turn the oven up to 375. Lightly grease a rectangular casserole or similar pan.
- 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. 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. Bake for 25-30 minutes. Serve.
- 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.