Photo: Becky Luigart-Stayner
8 servings (serving size: 1 gratin)

These individual casseroles are like little lasagnas with spaghetti squash replacing the traditional lasagna noodles.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

janisls's Review

March 28, 2009
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.

alyssaando's Review

June 17, 2009
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!

ADDChef's Review

January 23, 2011
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.

LouisePearl's Review

October 12, 2011
This takes some preparation time, but it is delicious!

Caroline09's Review

January 02, 2012
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 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.

CaliMommy's Review

January 08, 2011
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!

donnaz97's Review

January 06, 2011
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.

SuzanneM's Review

October 24, 2012
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.

Katieliz's Review

September 05, 2009
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.

steponme's Review

September 07, 2011
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.