Spaghetti Squash and Tomato Casserole

Yet another Pinterest inspired dinner.  This is a definite keeper. My version has a few changes even though I'm sure the original is also delicious.

I used one half of a spaghetti squash, sprayed it with olive oil, added salt, pepper and some Italian seasoning and then roasted it cut side down for 50 minutes at 400 degrees.  After it cooled, I scraped out the squash and put it in a small casserole pan (7x7).  I chopped up 15 or so grape tomatoes (about 1 Cup) and stirred them in. I seasoned it with some dried basil, Onion Onion*, and Garlic Garlic*.  I topped it with about 2oz of pepper-jack cheese.  Then I baked it for 30 minutes at 350 degrees.  It wasn't browned enough so I put it back in for 10 more minutes.

It was totally delicious and I'd make it exactly the same again.  For variety I might add mushrooms and maybe some tomato paste.

Spaghetti squash is tasty and I enjoy it by itself with some butter and salt.  Maybe a little Parmesan.  But it isn't pasta and it will never fool you into thinking it is pasta.  If I really need a pasta fix, I will cook up some spaghetti and add it to the spaghetti squash for that yummy carb taste.  The squash makes a great filler and tastes good with pasta.




*Tastefully Simple seasonings.