There are no words necessary for this tasty casserole.  It is bursting with flavor!  I wanted to do something different with my spaghetti squash that wasn’t the usual with tomato sauce or an avocado sauce.  So I looked around at casserole recipes and figured a tweak here, a tweak there, swap in spaghetti squash, and voila!  The Tomato Basil Parmesan Spaghetti Squash Casserole made it’s way onto the table!  To make it vegan, swap the parm for a vegan cheese alternative.  I would keep this as a Meatless Monday option, but you could toy around with adding ground beef or turkey!

Tomato Basil Spaghetti Squash Casserole Tomato Basil Spaghetti Squash Casserole 2 Tomato Basil Spaghetti Squash Casserole 3 Tomato Basil Spaghetti Squash Casserole 4 Tomato Basil Spaghetti Squash Casserole 5

Tomato Basil Parmesan Spaghetti Squash Casserole


  • 2 Tbs olive oil plus spray
  • 1 spaghetti squash
  • 4 tomatoes on the vine (2 chopped, 2 sliced)
  • 1 small sweet onion, chopped
  • 1/4 cup fresh basil, sliced into ribbons
  • 3 garlic cloves, chopped
  • 1/4 cup grated parmesan cheese
  • mozzarella, shredded (enough to sprinkle on top of the casserole to your liking)
  • salt/pepper


  1. Preheat the oven to 375. Slice the spaghetti squash in half and scoop out the seeds. Use the olive oil spray over the cut side/flesh and then sprinkle salt and pepper lightly. Place on a baking sheet, cut side down and roast for 45 minutes.
  2. In the meantime, put the onions, 2 of the tomatoes (the ones that you chopped), basil, garlic, olive oil and parmesan cheese in a large mixing bowl.
  3. When the spaghetti squash is done, scoop out the 'noodles' with a fork and add it to the large mixing bowl with the tomato mixture. Mix everything well and then pour into a large casserole dish. Add more olive oil if needed so it's moist.
  4. Layer the tomato slices from the 2 remaining sliced tomatoes on top of the casserole and sprinkle the mozzarella on top. Add salt and pepper to taste. Bake for 30-35 minutes and let cool for a few minutes before serving.



A Perfect Thanksgiving Side Dish – {Rosemary Spinach Yam Stackers}

November 23, 2014
Rosemary SPinach Yam Stackers 3a

This is it!  This is Thanksgiving week!  As you hit the grocery stores and long lines to buy all your trimmings for the turkey and your sides, pop some extra yams in your cart for this beautiful and delicious side dish!  I have found that yam are actually sweeter and yummier than sweet potatoes.  My […]

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The Best Thanksgiving Dinner Starter – {french onion + pear salad}

November 14, 2014
french onion and pear salad 1

Can you believe Thanksgiving is 2 weeks from this Thursday?!  Where in the world did 2014 go?!  My mother once told me that as you age, time goes by faster.  I think Mom was onto something with that statement!  As a child, I remember Fall and the holiday season seemed to take FOREVER to arrive.  Now […]

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Stuffing More Vegetables…. [Harvest Stuffed Carnival Squash]

October 29, 2014
Harvest Stuffed Carnival Squash 1

True Story. I love to stuff things.  Have you noticed that trend on all my blog posts?  I love the appearance of a meal when it’s stuffed in something, rather than just food on a plate.  That’s partly why I’m not a fan of Mexican food – the presentation is just a mess on a […]

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Cruciferous Smell? Shake It Off! ~ [Riced Cauliflower Fried Rice]

October 8, 2014
Riced Cauli Final 2

Holy smokes!  Today I tried my garlicky hands at ricing cauliflower.  Have you heard of this foodie trend?  It started with people using cauliflower as pizza crust.  But now people are doing wondrous things with ricing cauli!   I am so extremely proud and excited to share with you my latest and greatest, Riced Cauliflower […]

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Touchdown! ~ [Skinny Chick Skillet Nachos]

October 1, 2014
Skinny Chick Skillet Nachos 3

So clearly, football season is in full effect.  I am not a football fan, but most of my friends enjoy it.  On Sundays, it’s kind of a lonely time for me, given everyone is off somewhere watching the games all day.  While I can’t much contribute to the friendly (sometimes friendly?) banter amongst opposing fans, […]

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This Chick is on Fiyahhhh – {Sriracha Stuffed Sweets Potatoes}

September 17, 2014
Sriracha Stuffed Sweet Potato sauced

It’s my absolute favorite time of year!  It’s FALL… Autumn…..  Autumnal Equinox…..  Harvest… whatever you choose to call it…. IT’S HERE!   Fall means that Halloween is around the corner and then Thanksgiving, Christmas and New Years quickly follow suit.  Fall means that leaves are changing, falling, being raked and we’re jumping in piles (ok, […]

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Guest Post from Lick The Earth: Raw Vegan Mint Brownie Bites

September 10, 2014

Hey everyone!  You are so lucky this week because Jocelyn from Lick the Earth  is guest posting for me and has created a super special clean and healthy DESSERT!   Yup!  This raw Mint Brownie Bite looks so delish that it’s hard to believe the recipe and ingredients are so simple.  Go ahead, indulge yourself, […]

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Fennel Was An Unlikely Presence in My Kitchen – {Beet + Fennel Pink Pasta}

September 3, 2014
Beet and Fennel Pink Pasta unmixed

This week’s recipe is adapted from Clean Eating Magazine’s Beet, Fennel and Ricotta Fusilli.  I have a boatload of cooking magazines on my coffee table and I decided to flip and rip.  Flip and rip is my process of flipping through the mags and ripping out the recipes that I find intriguing or inspiring!   […]

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Fall is in the Air… Maybe – {Cherry + Sweet Potato Quinoa}

August 20, 2014
Cherry and Sweet Pot Quinoa

Have you heard of PINK rice?!   I hadn’t either!  Until I found myself in the grain aisle of Whole Foods and laughed at HOW MANY VARIETIES of rice there are now!  I bought the pink rice because in my mind, it’s just not normal…and what girl doesn’t like pink : )   Go figure the […]

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