Spaghetti Squash Casserole

This recipe was just enough for the two of us. You may want to double it if you're cooking for 3 or 4 or more.

INGREDIENTS:

• 1 medium spaghetti squash
• 1 tbsp butter, salt, and pepper for seasoning
• 1 tomato
• Kosher salt, basil, parsley, garlic powder
• Shredded cheese (I used a Mexican blend)

COOKING THE SQUASH:

• Carefully cut squash in half (hot-dog style). Remove seeds.
• Bake in an oven-safe dish for about 45 minutes.
• Allow the squash to cool for about five minutes. Then start scraping out the "noodles" with a fork. You should be able to get about 4 cups of squash.
• Mix up the noodles with 1 tbsp of butter, salt, and pepper.

BEGIN LAYERING THE CASSEROLE DISH:

• 1/2 of the squash
• Half of the tomato slices
• Handful of cheese
• Spices

Continue layering with the remaining squash, tomato slices, cheese, and spices.

Bake for about 20 minutes at 350 degrees.