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Roasted Tomato and Basil Casserole
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Rating: 0
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Course Dinner
Cuisine Italian
Special Diet GAPs, Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine Italian
Special Diet GAPs, Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 375 degree F.
  2. Cut spaghetti squash in half, remove seeds, and place cut side down on a cookie sheet filled with an inch of water. Bake at 375 for 30 minutes. Remove squash from oven and let cool (this step can be done ahead of time).
  3. Place butter in a 9x13 pan and set in oven while it heats to 400 degrees F. Once heated, remoe the pan and add the tomatoes and garlic. Stir to coat with butter, then sprinkle salt on top. Roast until the tomatoes begin to burst (10-15 minutes). Remove from oven and carefully smash tomatoes with a fork.
  4. Gently fold in spaghetti squash, basil, and cheese. Add salt to taste.
Recipe Notes

Calories: 251

Fat: 19 g

Protein: 9 g

Carbohydrates: 10 g

Calcium: 386 mg

Iron: 1 mg

 

Adapted from http://eatnourishing.com/recipe/roasted-tomato-and-basil-casserole-gaps/. Accessed 4/29/15.


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