Baked Spaghetti Squash Gratin

By á-6416

Ingredients

• Gratin Topping:
• 1 T. olive oil
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/8 tsp. crushed red pepper
• 2 (28 oz.) cans whole, drained and coarsely chopped
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 (15 oz.) container part-skim ricotta cheese
• 1/2 c. freshly grated Parmesan cheese
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1/2 tsp. salt

Preparation

Step 1

For the Squash:
1. Pierce squash several times with a fork and place on a baking sheet. Bake at 400 degrees for about 1 1/2 hours, or until tender. Cool.

2. Cut squash in half lengthwise and scrape out seeds. Use a fork to scrape the inside flesh of the squash into spaghetti-like strands. You should end up with about 6 cups of strands.

For the Sauce:
3. Heat olive oil in a large saucepan over medium heat. Add garlic and cook for about 2 minutes, stirring frequently. Add salt, black pepper, crushed red pepper, tomatoes, oregano, and thyme. Bring to a boil. Then reduce heat and simmer for 20 minutes, or until thickened, stirring occasionally.

For the Gratin Topping:
4. Place all gratin topping ingredients in a mixing bowl; stir to combine.

For Assembly and Baking:
5. Place spaghetti squash 'noodles' in a baking dish sprayed with cooking spray. Pour sauce evenly over squash. Place cheese mixture on top of sauce and spread it with the back of a spoon to evenly cover the sauce.

6. Bake at 400 degrees for 40 to 45 minutes, or until heated through, bubbly, and lightly browned.