This delicious recipe uses spaghetti squash in place of pasta noodles!
|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|
|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|
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
They may have been around for over 10,000 years, but winter squash remain popular today thanks to their creamy texture, sweet taste and excellent nutrient profile. They make for a delicious side dish or can be used as a healthy ingredient in soups, casseroles and even desserts.
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