Recipes Spaghetti Squash Gratin (Entree)

Number of Servings
    • 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. Can also spread in 8x8 baking pan.  Bake at 400° for 50 minutes or until lightly browned.

Nutrition Information

Calories: 117 (21% from fat) Fat: 2.7g (sat 1.1g,mono 0.9g,poly 0.4g) Protein: 7.8g Carbohydrate: 15.1g Fiber: 1.1g Cholesterol: 13mg Iron: 1.5mg Sodium: 531mg Calcium: 200mg