Spaghetti Squash Gratins with Chunky Tomato Sauce

Photo: Becky Luigart-Stayner
These individual casseroles are like little lasagnas with spaghetti squash replacing the traditional lasagna noodles.

Yield:

8 servings (serving size: 1 gratin)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Judy Lockhart,

December 2005