Spaghetti Squash Gratins with Chunky Tomato Sauce

Spaghetti Squash Gratins with Chunky Tomato Sauce
Photo by Becky Luigart-Stayner


  • 1 (15-ounce) carton fat-free ricotta cheese
  • 2 teaspoons chopped fresh oregano
  • 3 oregano sprigs
  • 1 teaspoon kosher salt, divided
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • 2 (28-ounce) cans whole tomatoes, drained and chopped
  • 1 teaspoon chopped fresh thyme
  • + 6 more ingredients
    • 2 garlic cloves, minced
    • 1 (2-pound) spaghetti squash
    • ¼ teaspoon crushed red pepper
    • 3 thyme sprigs
    • ½ teaspoon freshly ground black pepper, divided
    • 1 teaspoon olive oil

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 ...

View full recipe at My Recipes


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