Spaghetti Squash Gratins With Chunky Tomato Sauce

Name: Spaghetti Squash Gratins With Chunky Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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-ounces) 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

Servings: persons

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-ounces) 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

1
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, enough to measure 4 cups.
2
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 sprigs, and thyme sprigs; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, storring occasionally. Discard oregano and thyme sprigs.
3
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) remakins. 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.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (2-pound) spaghetti squash, 1 teaspoon olive oil, 2 garlic cloves, minced, 1 teaspoon kosher salt, divided, and more.

Yes, Spaghetti Squash Gratins With Chunky Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!