Tomato Basil Spaghetti Squash Bake

Preheat oven to 375 F. 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).

Note about roasting the squash: Pierce the squash a few times with a fork, place it on a baking sheet, and bake the whole thing in a 350 F oven for about an hour (more or less given the size and firmness of your squash; one hour is just right for a good-sized butternut or spaghetti squash). Take the squash out of the oven and allow it to cool a bit. It will be soft and easy to handle, so just slice it in half, discard the seeds, and scoop out all that beautiful fall goodness. You can do this days or hours in advance and simply refrigerate (or freeze) the squash until you need it.