Monday, February 14, 2011

Friday: Spaghetti Squash Gratins with Chunky Tomato Sauce

Pin It Now! This is such a delicious dish.  My kids had no idea it was straight veggies.  I may add some mushrooms this time for a little twist.  I make mine in a 9x12 casserole dish and it turns out great.  We call it "spaghetti cake."  :)



  • YIELD: 8 servings (serving size: 1 gratin)

  • Ingredients
  • (2-pound) spaghetti squash
  • 1 teaspoon olive oil
  • garlic cloves, minced
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon crushed red pepper
  • (28-ounce) cans whole tomatoes, drained and chopped
  • oregano sprigs
  • thyme sprigs
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • (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.






1 comments:

Click and Cook said...

Fantastic once again. Topped mine and the hubby's with some crushed red pepper flakes for a little kick. I forgot the mushrooms, but I plan to add them the next time.

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