Tomato Basil Spaghetti Squash Bake

Tomato Basil Spaghetti Squash Bake:

Ingredients:

1. 1 whole spaghetti squash, roasted, seeds removed, and scooped out with fork

2. 2T extra-virgin olive oil

3. 2 cloves garlic, finely chopped

4. 1/4c fresh basil leaves, finely sliced

5. salt and pepper

6. 1/4c parmesan cheese, grated

7. 1-2 whole ripe Heirloom tomato, sliced
   

Directions:

1.  Preheat oven to 375. Lightly grease an oblong shallow casserole dish (or similar).

2. To a mixing bowl, add the cooked squash “noodles,” olive oil, garlic, basil, a generous amount of salt and pepper, and the parmesan cheese.

3. Toss to coat (more olive oil can be added if needed – you want it moist, but not dripping).

4. Spread mixture into the casserole dish. Lay tomato slices on top and season them lightly with salt and pepper.

5. Sprinkle with  a little bit more freshly grated parmesan if desired.

6. Bake 25-30 minutes or until cheese is bubbly and beginning to brown. Serve promptly!
   

1 cup= 1 serving; 1 vegetable; 1 fat; 1 starchy veggie