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Spaghetti Squash Gratins with Chunky Tomato Sauce
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| These individual casseroles are like little lasagnas with spaghetti squash replacing the traditional lasagna noodles. Yield: 8 servings (serving size: 1 gratin) | |
| 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. Bake at 400° for 50 minutes or until lightly browned.
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