This is a fine recipe. It's not especially time-consuming if you do it in stages. I really don't change a thing except to use one pan and cut the recipe in half for our small family. I do fluff up the ricotta with a whisk and blend in a bit of white wine and Italian herbs to ramp the flavor up and make it more spreadable. Leftovers are fine heated up for lunch, too. Served with steamed green beans and crusty rolls.
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)
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Amount per serving
- Calories: 117
- Calories from fat: 21%
- Fat: 2.7g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.4g
- Protein: 7.8g
- Carbohydrate: 15.1g
- Fiber: 1.1g
- Cholesterol: 13mg
- Iron: 1.5mg
- Sodium: 531mg
- Calcium: 200mg
- 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
- 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.
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