Spaghetti Squash Gratins with Chunky Tomato Sauce

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Spaghetti Squash Gratins with Chunky Tomato Sauce

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

Ingredients
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


Preparation
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.

Yield
8 servings (serving size: 1 gratin)

Nutritional Information
CALORIES 117(21% from fat); FAT 2.7g (sat 1.1g,mono 0.9g,poly 0.4g); IRON 1.5mg; CHOLESTEROL 13mg; CALCIUM 200mg; CARBOHYDRATE 15.1g; SODIUM 531mg; PROTEIN 7.8g; FIBER 1.1g

squash-gratin-ck-1134082-l.jpg

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Spaghetti Squash Gratins with Chunky Tomato Sauce

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

    Ingredients
    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


    Preparation
    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.

    Yield
    8 servings (serving size: 1 gratin)

    Nutritional Information
    CALORIES 117(21% from fat); FAT 2.7g (sat 1.1g,mono 0.9g,poly 0.4g); IRON 1.5mg; CHOLESTEROL 13mg; CALCIUM 200mg; CARBOHYDRATE 15.1g; SODIUM 531mg; PROTEIN 7.8g; FIBER 1.1g

    squash-gratin-ck-1134082-l.jpg
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