Vegetarian

Fresh basil and tomato spaghetti squash takes several minutes to prepare.

Fresh basil and tomato spaghetti squash takes several minutes to cook.

Fresh basil and tomato spaghetti squash makes 6 servings.

The ingredients for Fresh basil and tomato spaghetti squash are:

? About 3 cups cooked spaghetti squash
? 2 large garden tomatoes sliced
? Kosher Salt
? Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling
? 5oz of fancy shredded Mexican cheese blend (separated)
? Fresh Basil for Garnish

Here is how you make Fresh basil and tomato spaghetti squash:

1 Preheat the oven to 350 degrees. 2 Spray a 11 x 9 casserole dish with non-stick spray. 3 Spread about 1 cup of spaghetti squash on the bottom. 4 Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices. 5 Top with 1.5 oz of cheese. 6 Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash. 7 Top with the last 2 oz of cheese and sprinkle with the spices one last time. 8 Bake for 30 minutes uncovered. 9 Top with some fresh cut basil and cut into 6 serving sizes about 3?3 inches each.- See more at: http://www.simplexfood.com/2015/01/tomato-basil-spaghetti-squash-bake.html#sthash.DbURIUhA.dpufServing Size: 6Number of Servings: 6Recipe submitted by SparkPeople user STEPHDTYLER.

The nutritional information for Fresh basil and tomato spaghetti squash is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 89.1

• Total Fat: 3.7 g
• Cholesterol: 10.0 mg
• Sodium: 273.8 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 1.9 g
• Protein: 5.8 g