It is spaghetti squash season & boy do we love it! The recipe we tried this week was a hit! My husband commented that this is probably one of his favorite dishes. It's fun to cook when the people you cook for like the food you make.
Hope you like this one too!
Recipe notes: The spaghetti squash and the tomatoes were both from HHM. I didn't have parmesan cheese on hand so substituted cheddar cheese for the parmesan.
The Purdue Extension FoodLink website is a great resource on food, how to cook different fruits and veggies, and it has great recipes, too. Click this link to learn more about squash. https://extension.purdue.edu/foodlink/food.php?food=winter%20squash
Tomato Basil Spaghetti Squash Bake
1 whole spaghetti squash, roasted, seeds removed, and scooped out
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
2 whole ripe tomatoes, sliced
1/2c mozzarella cheese (or more if you prefer)
Preheat oven to 375. Lightly grease an oblong shallow casserole dish (or similar).
To a mixing bowl, add the cooked squash "noodles," olive oil, garlic, basil, a generous amount of salt and pepper, and the parmesan cheese. Toss to coat (more olive oil can be added if needed - you want it moist, but not dripping). Spread mixture into the casserole dish. Lay tomato slices on top and season them lightly with salt and pepper. Sprinkle with mozzarella cheese and a little bit more freshly grated parmesan. Bake 25-30 minutes or until cheese is bubbly and beginning to brown. Serve promptly (a drizzle of balsamic and some more fresh basil on top is tasty, but optional).
**Found on Pinterest from Alaska from Scratch