Spaghetti Squash Tomato Bake

Preheat your oven to 350°F. Spray an 8-inch casserole dish with cooking spray.

In a small bowl combine grounded pecans and Parmesan cheese.

Separate strands of your squash by running a fork through the squash, in the “from stem to stern” direction. Take 1/3 of the squash and cover the bottom of your casserole dish with it. Top with half of the tomato slices. Sprinkle some salt, garlic, basil and oregano on it. Sprinkle half of the nut mix on it. Top with 1/3 of the shredded cheese.

Repeat layering with 1/3 of the squash, the remaining tomatoes, some spices, and 1/3 of the shredded cheese. Top with the remaining squash, the remaining shredded cheese, then spices again and sprinkle with the remaining nut mix.

Bake for 30 minutes, then broil on high for 5 minutes.