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Spaghetti Squash Gratins with Chunky Tomato Sauce

Photo: Becky Luigart-Stayner
Yield 8 servings (serving size: 1 gratin)
These individual casseroles are like little lasagnas with spaghetti squash replacing the traditional lasagna noodles.

Ingredients

  • 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

Nutrition Information

  • 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

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.