Spaghetti Squash Gratins with Chunky Tomato Sauce

  • No Longer Registered Posted: 05/28/10
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    This was fabulous. I had trouble spreading the ricotta over the tomato sauce but it turned out fabulous. I followed exactly except I cooked the spaghetti squash in microwave. This worked wonderfully. Just cut in half, remove the seeds and put in a dish with about 1/4 cut water. I microwave for 10 min and my squash was exactly two pounds. I did think this recipe could have more squash in it and I'll do a casserole dish next time.

  • janisls Posted: 03/28/09
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    wow! Loved these and they made a perfect lunch for during the work week. I followed the recipe other than the fresh herbs, didn't have them and didn't want to run out, used half of dried spices instead and they were great.

  • GayleR Posted: 11/11/10
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    My husband loved this, my son hated it, and I thought it was pretty good. It definitely tasted better the second day, after the flavors had a chance to meld. I made it as a 9x13 casserole.

  • ADDChef Posted: 01/23/11
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    I think this is a great recipe on it's own. The thyme seemed a bit too strong for my taste though, maybe i went to heavy on it. Next time i will try it with some butter beans as a layer in there. I also sprinkled feta on my dish and it was tasty. I made it in a 8x8 pan as some others had mentioned, it was a bit watery on the bottom but was not bad at all.

  • Katieliz Posted: 09/05/09
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    It's a good, solid recipe; great way to use spaghetti squash. Much more flavorful than I expected. I used diced tomatoes (one can fire-roasted), fresh basil instead of the other herbs, and feta instead of parmesan. Also baked in a 11x7 dish. I wanted more! Husband liked it too. Good with salad & garlic bread. Recommend halving the squash & microwaving for 8 min or so.

  • alyssaando Posted: 06/17/09
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    We all loved it! Added chicken sausage on top of squash. Used drained cans of diced tomatoes instead of chopping whole. Great to use fresh herbs from the garden!

  • tejaksw Posted: 12/27/09
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    Very, very flavorful! Highly recommend trying this dish. I substituted canned tomatoes packed in basil for extra flavor. I did not have ricotta cheese, so I just added a little mozzerella to the top. We did not miss the ricotta cheese at all..

  • ProfAmy Posted: 07/15/10
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    Made this as a casserole (in a 9x13 pan) for company, to rave reviews. It was a nice dish for company because I could make the elements ahead, and then combine and bake right when people arrived. As others have noted, the ricotta is a little hard to spread-- I found it easiest to drop clumps closely spaced and then spread them out to make a solid layer. I also made this with canned sauce and mozzarella for a quick dinner (to use up half a squash), and that worked well too!

  • ginnyranly Posted: 01/14/09
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    This is my favorite way to make spaghetti squash. If it's for guests I'll do the ramekins, otherwise I just do a casserole dish (great for pot-lucks!). Very tasty and really not difficult to assemble. I always add more red pepper and buy tomatoes with seasoning.

  • JessicaStacey Posted: 01/10/11
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    OMG. OMG! I was not expecting this to be as good as it was - but I was blown away by overwhelming deliciousness. I've made spaghetti squash many times, but always felt it was kind of bland, like I wasn't seasoning it correctly. This was seasoned perfectly. I used a heavy hand with the crushed red pepper, since we like our tomato sauce spicy. I also used no-salt-added tomatoes and went easy on the salt. I didn't have fresh oregano, so I just subbed in some dried and it was great. I also grated a little extra Parmesan to sprinkle on top of the ricotta. I baked a half recipe in an 8x8 dish, and it fit perfectly. Instead of roasting the squash, I cooked it in the microwave for 6 minutes (half of a 3 lb squash) - make sure you don't overcook the squash, as it will get watery - you want it cooked just enough so that you can pierce the skin with a knife and the strands come out when scraped with a fork.

  • donnaz97 Posted: 01/06/11
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    Fantastic! Made it in an 8 x 8 pan. Topped with a little extra parm after 30 mins in the oven. The cheese mixture is easy to spread if the tomato sauce is warm.

  • katiasasha Posted: 09/20/09
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    We absolutely loved this dish! It's a fabulous way to cook spaghetti squash. The tomato sauce gets great flavor as written. I made it in a large pyrex rather than the ramekins and it turned out great. Will be making again!

  • Laurenshana Posted: 10/19/10
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    Good, staple recipe when spaghetti squash is in my CSA box. My one-year old liked it a lot, but my husband and son hated it, so only 4 stars. I roasted the squash, used whole-milk ricotta with a blend of parm and asiago. Served with spinach salad topped with red onions. I thought it was very tasty and more importantly for me, very easy.

  • CaliMommy Posted: 01/08/11
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    I have never cooked spaghetti squash before and I had no idea what to expect. This was amazing!! I'm not a huge squash fan, but this was super delicious. Made it in the casserole dish like others...told my girls it was "spaghetti cake" they loved it! They had no idea they weren't eating real noodles. To make the ricotta mixture easier to spread I set it out on the counter and mixed it often to soften it. I'm already planning to make this again in this week's menu. Wonderful dish!

  • LiisaADalton Posted: 03/05/11
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    I made this for my family and it was delicious. At first, my 15 year old daughter said she wasn't hungry, but ate the whole piece when she tried it. I used chopped tomatoes and dried spices also. The individual ramekins seem like a lot of work so I also made it in a casserole dish ahead of time so I could just pop it in the oven when I finished work.

  • soccermother Posted: 10/19/10
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    I thought this was a lot of work for a weeknight, but it would be a unique casserole for a potluck dinner. Very delicious lasagna type flavor, and very healthy. My kids complained about the spagetti squash though- they would have preferred pasta.

  • bada262 Posted: 01/16/11
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    I added a lot more red pepper than it called for because I am a fan of spicy. I also baked it in a casserole dish. Everyone loved it. I served it with a salad and some whole gran rolls. Will defiantly make it again.

  • steponme Posted: 09/07/11
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    This was delicious; all in the family enjoyed! I did have to make a few minor alteration...because my husband doesn't eat a meal w/o meat in it, I added 1 lb. of ground turkey & browned it just b/4 adding garlic & the rest of the sauce ingredients. I use dried oregano; store didn't have fresh and I also used a casserole dish (7 x11) instead of ramekins. Will def. keep in rotation. Note: squash can be microwaved in 15 min.

  • ajablon22 Posted: 09/23/11
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    Delicious and easy to make! Great side to a simple grilled chicken or even a light main dish.

  • LouisePearl Posted: 10/12/11
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    This takes some preparation time, but it is delicious!

  • Caroline09 Posted: 01/02/12
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    I agree with all of the other reviewers -- this will join my rotation. What's great about it is that it's sooo low calorie that you can add some full-fat cheese, or a bit of meat (or both), and still have a really healthy meal. I made my own full-fat ricotta from the recipe on smittenkitchen.com. I also added a bit of asiago in with the parmesan and about three ounces of leftover hamburger meat to the tomato sauce. That and a bit of extra spaghetti squash made it into nine servings for me in an 11/17 casserole dish. Great dish to make and then eat all week for lunches.

  • SusanCinNC Posted: 01/19/12
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    I really loved this recipe, but I used it more as an idea than following it exactly. The changes I made were to let the spaghetti squash sit in a collander after baking it to drain the excess liquid, then I mixed it with sauce before baking rather than layering them so the squash would have better flavor. I also didn't make the sauce from scratch, but used a 26 oz jar of lowfat marinara sauce. I also added a mixture of sauteed ground chicken sausage and 97% FF turkey breast which I mixed into the sauce. I made the riccotta cheese layer as instructed in the recipe, and I then baked it in a 9x9 dish as described by a few of the other reviewers. It was delicious!

  • SuzanneM Posted: 10/24/12
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    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.

  • foodieforpeace Posted: 11/26/13
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    I'm in love. This was my first foray into spaghetti squash land, it being a gift from my friend LouAnn. If this is the only recipe I use for the squash, I will be a happy foodie. Used 26 oz. Newman's Own marinara, chopped cooked chicken sausage (leftover) and topped it with some shredded mozzarella.

  • EllenDeller Posted: 12/28/13
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    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.

  • eppercival Posted: 11/03/13
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    I thought this was good, but am not sure it warrants the time and effort. My husband did not care for it at all. If I were to make it again, I would speed up the process by using premade sauce. I cooked the squash in the microwave, but all the steps made it a time consuming recipe.

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