Friday: Spaghetti Squash Gratins with Chunky Tomato Sauce

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)
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• 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.

Judy Lockhart, Cooking Light 
DECEMBER 2005