Spaghetti Squash Gratins
 
 
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Ingredients
  • 1 spaghetti squash (about 2 lbs)
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 4 vine ripe tomatoes, diced small (or 2 15oz cans of diced tomatoes, drained)
  • 1 tbsp Italian seasoning (basil/oregano mix)
  • ¼ cup julienned fresh basil (if you can't find fresh, you can use basil pesto or basil from a tube)
  • 8 tablespoons pasta sauce of your choosing (optional)
  • 16 heaping tablespoons reduced fat ricotta cheese
  • salt and pepper, to taste
Instructions
  1. Preheat your oven to 375 degrees F. Pierce your spaghetti squash multiple times with the tines of a fork and bake for about an hour, until squash is tender. If you're looking for detailed instructions, see my post here. Remove cooked squash from the oven and allow to cool slightly. When heat has reduced, slice the spaghetti squash in half, use a spoon to remove the seeds, then use the tines of a fork to shred/remove the strands and set aside. Once the spaghetti squash is removed from the oven, reset the oven to 400 degrees F.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add the minced garlic and cook for 2 minutes, stirring frequently. Add diced tomatoes, Italian seasoning, and basil. Season with salt and pepper to taste. Cook until thickened, about 10 minutes.
  3. In a large bowl, add spaghetti squash and cooked tomato mixture. Stir until evenly distributed. Spoon about ½ cup into each of 8 ramekins. If desired, top with a heaping tablespoon of pasta sauce (for those who prefer a saucier gratin). Then, top with about 2 tablespoons of ricotta (you can use less or more if preferred).
  4. Bake at 400 degrees F for about 35 minutes, or until lightly browned. Enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/spaghetti-squash-gratins/