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  • 1 spaghetti squash
  • 4 tomatoes, beefsteak or on the vine
  • 1 pkg mozzarella cheese (shredded)
  • 2 scallions


  • Bake the squash in the oven for 45 minutes to 1 hour on 350. It depends on how big it is.
  • Open the squash, and peel the insides (it shreds like spaghetti).
  • Blanche the tomatoes in boiling water, and remove skins.*
  • Cut up the tomatoes in cubes and add to the squash. Place in a 9 x 13 pan with a light coating of cooking spray. Sprinkle on scallions and mozzarella.
  • Bake for 15-20 minutes at 350.
  • *This was how the recipe was given to me although I have been known to substitute the fresh tomatoes for canned in a pinch.


It looks like spaghetti and even tastes like spaghetti. We had my nephew fooled when he was little. We just put some sauce on it, and he ate it!

Categories: Dinner  Main Dish  Vegetable  Vegetarian 
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