This was totally scrumptious! I have stayed away from spaghetti squash for its lack of mouth feel and taste, but this absolutely changed my mind. I followed the recipe as written, except that I cooked the squash in the microwave (15 min vs. 60!) and drained it as a reviewer suggested. I also increased the red pepper flakes a bit. The fresh herbs added great flavor to the cheese mixture. The photo using ramekins is lovely, and I would love to have some to serve the dish this way, rather than in a casserole dish. This dish is so healthy, tasty and manageable to prepare, I will definitely make it again.
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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