Spaghetti Squash Gratins with Chunky Tomato Sauce

This delicious recipe uses spaghetti squash in place of pasta noodles!

Ingredients

1 (2 pound)	spaghetti squash
1 tsp	olive oil
2	garlic cloves, minced
1 tsp	kosher salt, divided
1/2 tsp	freshly ground black pepper, divided
1/4 tsp	crushed red pepper
2 (28 ounce)	cans whole tomatoes, drained and chopped
3	oregano sprigs
3	thyme sprigs
1/2 cup	grated fresh Parmesan cheese
2 tsp	chopped fresh oregano
1 tsp	chopped fresh thyme
1 (15 ounce)	carton fat-free ricotta cheese

Directions

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.

Yield:  8 servings (serving size: 1 gratin)

CALORIES 117 (21% from fat); FAT 2.7g (sat 1.1g,mono 0.9g,poly 0.4g); IRON 1.5mg; CHOLESTEROL 13mg; CALCIUM 200mg; CARBOHYDRATE 15.1g; SODIUM 531mg; PROTEIN 7.8g; FIBER 1.1g 

Source: http://www.cookinglight.com