- 1 (2-pound) spaghetti squash
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon crushed red pepper
- 2 (28-ounce) cans whole tomatoes, drained and chopped
- 3 oregano sprigs
- 3 thyme sprigs
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 2 teaspoons chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 (15-ounce) carton fat-free ricotta cheese
- calories 117
- caloriesfromfat 21 %
- fat 2.7 g
- satfat 1.1 g
- monofat 0.9 g
- polyfat 0.4 g
- protein 7.8 g
- carbohydrate 15.1 g
- fiber 1.1 g
- cholesterol 13 mg
- iron 1.5 mg
- sodium 531 mg
- calcium 200 mg
How to Make It
Preheat oven to 400°.
Pierce squash with a fork. Place squash on a baking sheet; bake at 400° for 1 hour or until tender. Cool. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 4 cups.
Heat olive oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, crushed red pepper, tomatoes, oregano, and thyme sprigs; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, stirring occasionally. Discard oregano and thyme sprigs.
Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, Parmesan, and remaining ingredients. Spoon 1/2 cup squash into each of 8 (8-ounce) ramekins. Spoon tomato sauce evenly over squash; divide ricotta mixture evenly among ramekins, spreading to cover. Bake at 400° for 50 minutes or until lightly browned.