Spaghetti Squash & Tomato Casserole from greenlitebites

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Spaghetti Squash & Tomato Casserole from greenlitebites

May 17th, 2013 · No Comments


To get started the recipe called for “cooked” squash. I wasn’t sure how to do that so I searched Google for the easiest & quickest way possible. Here’s the result.

Simple baking recipe to cook spaghetti squash:

• Place whole squash in glazed ceramic casserole dish or Pyrex glass lasagna pan. You want to use something thick so the bottom doesn’t burn or cook faster than it should.

• Poke 3-4 random holes in squash with an ice pick.

• Baked at 325°F for about an hour or until a fork can easily penetrate the skin.

• Remove from oven & allow to cool.

• Cut off stem. Slice in half length wise & remove seeds and slimy threads.

• Use a fork to scrape out the eatable strands that look close to pasta.

(got that info from

Now for the Spaghetti Squash & Tomato Casserole:

  • 1 cooked spaghetti squash (recipe above)
  • 2-3 large garden tomatoes sliced medium size (this adds flavor so don’t by shy)
  • Fresh Ground Sea Salt & (just a little Pepper)
  • Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling
  • 1bag of shredded three cheese cheddar blend (you don’t have to use the whole bag!…)
  • Shaker can of Romano & Parmesan cheese for sprinkling in layers
  • Fresh Basil for Garnish

Preheat the oven to 350 degrees.


Spread about 2 nice handfuls of spaghetti squash on the bottom.

Random tomatoes on top.

Sprinkle with cheese.

Sprinkle with herbs & seasonings.

Repeat Layers until content. :o)

Bake for aprox. 30 mins.

Remove from oven and add Fresh Basil.



I adapted this recipe from the original recipe found at Green Lite Bites, Spaghetti Squash and Tomato Bake and of course add my own little twist. You know I have to change things up a bit. Keeps life interesting.   :o)



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