15 August 2013



1 (4 lb.) spaghetti squash 
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 tomatoes, drained and coarsely chopped 
1 tsp. dried oregano 
1 tsp. dried thyme 
Gratin Topping: 
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 


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. 


Source: The Kitchen is my Playground

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