Spaghetti Squash Tomato Bake

• 1/2 cups Pecans, Ground
• 1 Tablespoon Parmesan Cheese
• 4 cups Cooked Spaghetti Squash
• 2 Large Tomatoes, Sliced
• 1/2 teaspoons Salt
• 1 teaspoon Garlic Powder
• 1 Tablespoon Dried Basil
• 1 Tablespoon Dried Oregano
• 5 ounces, weight Reduced Fat Shredded Cheese

1. Preheat your oven to 350 degrees F. Spray an 8-inch casserole dish with cooking spray.
2. In a small bowl combine grounded pecans and Parmesan cheese.
3. Separate strands of your squash by running a fork through the squash, in the from stem to stern direction.
4. Take 1/3 of the squash and cover the bottom of your casserole dish with it.
5. Top with half of the tomato slices.
6. Sprinkle some salt, garlic, basil and oregano on it.
7. Sprinkle half of the nut mix on it.
8. Top with 1/3 of the shredded cheese.
9. Repeat layering with 1/3 of the squash, the remaining tomatoes, some spices, and 1/3 of the shredded cheese.
10. Top with the remaining squash, the remaining shredded cheese, then spices again and sprinkle with the remaining nut mix.
11. Bake for 30 minutes, then broil on high for 5 minutes.

pecans, parmesan cheese, tomatoes, salt, garlic, dried basil, oregano, cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spaghetti-squash-tomato-bake/ (may not work)