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Rating: 4.5 stars
31 Ratings
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These individual casseroles are like little lasagnas with spaghetti squash replacing the traditional lasagna noodles.

Judy Lockhart
Recipe by Cooking Light December 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 1 gratin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

117 calories; calories from fat 21%; fat 2.7g; saturated fat 1.1g; mono fat 0.9g; poly fat 0.4g; protein 7.8g; carbohydrates 15.1g; fiber 1.1g; cholesterol 13mg; iron 1.5mg; sodium 531mg; calcium 200mg.
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