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 Cooking Light

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Nutritional Information

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

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

  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.
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