I’m quite excited to share today’s recipe with you.
Breaking bread with family around the dinner table a lot of times means that we’ll be digging into some classic dishes. Comfort food seems to be abundant when it comes to family gatherings, or at least that seems to be the case for me! Is there anything better than a dish that makes you feel warm and comforted? They’re the go-to dishes that you know will be amazing, no matter what.
However, sometimes comfort food = not exactly easy on the waist line…and that means I don’t like to indulge in it all that often. So for today’s Sunday Supper I wanted to take a classic comfort food (for me – lasagna) and whip it up in a skinnier version that I can enjoy on a regular basis.
I’ve become quite fond of spaghetti squash in the past few years, and I’ve been thinking of ways to incorporate it in dishes in place of pasta. So, I whipped up a chunky tomato sauce, topped with light ricotta cheese, and after some time in the oven, I had some spaghetti squash gratins that remind me of a vegetarian lasagna. The ramekin dishes make it a great little side dish easy for serving (and saving for later), but you could also whip this up family style in a larger baking container if desired!
The fact that my husband actually likes eating this dish is a win in my opinion. He enjoys spaghetti squash, but sometimes gets sad when I use it in place of pasta. It’s true: there is something so wonderful about pasta that can’t be replaced fully with a squash, but it definitely makes a dish guilt-free! As it stands, this is a vegetarian option, but I could definitely see adding Italian sausage to the mix. Zucchini and eggplant are another tasty addition you could make. Anyway, whip this recipe up next time you’re in the mood for some comfort food, but don’t want the guilt: I promise it’s tasty!
Spaghetti Squash Gratins
Makes 8 servings
- 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
- 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.
- 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.
- 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).
- Bake at 400 degrees F for about 35 minutes, or until lightly browned. Enjoy!
If you’re looking for another tasty spaghetti squash recipe, make sure you check out my version with grilled chicken, sundried tomatoes, broccoli, and peas! It’s quite yummy…
Make sure you check out the other comfort food recipes this week for Sunday Supper – there are tons of amazing options to choose from!
#SundaySupper Comfort Food |Soups
- Cream of Broccoli Cheese Soup by Damn Delicious
- Loaded Baked Potato Soup by Supper for a Steal
- Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
- Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
- Chicken Noodle Soup by My Catholic Kitchen
- Thai’d up chicken noodle soup by I Run For Wine
- Ditalini Italian Soup by Mangiamo!
- Spicy Black Bean Soup by Mama’s Blissful Bites
- Chicken Chowder by Pippis in the Kitchen Again
#SundaySupper Comfort Food | Main Dish
- Sausage Gravy and Biscuits by Big Bears Wife
- Comforting Down-Home Shrimp and Grits by The Weekend Gourmet
- Pumpkin Alfredo Tortellini Bake by The Meltaways
- Old Fashioned Mac and Cheese by Flour on My Face
- Lasagna Roll Ups by Cindy’s Recipes and Writings
- Green Plantain Hash by Basic n Delicious
- Venison Chili by The Messy Baker Blog
- Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
- Winter Chicken Stew by Mrs. Mama Hen
- Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
- Baked Oysters and Apples by Pescetarian Journal
- Individual Chicken Pot Pies by Noshing With The Nolands
- Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
- Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
- Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
- Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
- Chicken a la King by Girlichef
- Creamy Chicken & Dumplings by La Cocina de Leslie
- Spaghetti Squash Gratins by She likes ruffles, he likes truffles
- Creamy Chicken Enchiladas by Home Cooking Memories
- Savory Slow-Cooked Pork Stew by Daddy Knows Less
- Chicken Roasted with White Wine and Garlic by Webicurean
- Shepherd’s Pie by Small Wallet Big Appetite
- One Skillet Pumpkin Lasagna by The Realistic Nutritionist
- Chicken “Pot Pie” by Diabetic Foodie
- Gluten Free Cornish Pasty by Maroc Mama
- Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
- Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
- Comforting Mashed Potatoes by Momma’s Meals
- Chunky Chili Beans by Mama Mommy Mom
- Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian
- Feijoada Portuguese Bean Stew by Family Foodie
#SundaySupper Comfort Food | Desserts
- Biscuits and Chocolate Gravy by Juanita’s Cocina
- Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
- Sour Cream Pound Cake by Mom’s Test Kitchen
- Chocolate Layer Cake by Magnolia Days
- Cinnamon Rice Pudding by Vintage Kitchen Notes
- Smores Hot Cocoa by Chocolate Moosey
- Sweet Red Bean Pie by What Smells So Good
- Pistachio Cake Cookies by The Cookie A Day Challenge
- Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
- Dark Chocolate Caramel Brownies by Daily Dish Recipes
- Nutella Shortbread Bars by Baker Street
Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog
This would make a great Lent recipe. I bookmarked it for later.
OH I love that this is healthier!!
I ADORE spaghetti squash! I can’t wait to try these!
Spaghetti squash is definitely one of my favorite foods when it is in season! I’m still trying to create more and more dishes to use it, even though it is darn good with a few scoops of spaghetti sauce and parmesan cheese too!
I love that you made them in individual dishes – that’s great for portion control. And though I do love pasta, this sounds like a delicious and flavorful healthy alternative! And still comforting.
Thanks! The portion control is another good point I forgot about! I am NOTORIOUS for going back to a big dish for seconds…at least these keep me from doing it! I wrap the extras up and pop them in the fridge for the next few days…
I really enjoy spaghetti squash. My husband is the same as yours, he prefers pasta. I’ll try this recipe and see how he likes it.
I’m a spaghetti squash lovers, so I’m all over this recipe! I don’t ever make my comfort foods light, but you’ve totally inspired me to find ways of lightening up those ones that aren’t very healthy for us.
I would love this! I just made a zucchini lasagna recently that was so good. Loving that spaghetti squash is back in season.
Yummm…zucchini lasagna! I love a veggie lasagna in general. Deeelish!
Yummy Katie! I am always looking for different ways to use spaghetti squash. Going to give this one a try sometime this week!
I’ve got one more recipe I’m trying to whip up this week with the rest of the squash….hope it turns out!
I too have taken up a new love for Spaghetti Squash! You are so lucky your husband will eat it!! I love trying different variations for it, I do make it for myself I’ll have to try this, love the ramekin idea!
I am very fortunate to have a husband who is not picky at all! He eats pretty much everything that I put on the table, with the exception of olives and citrus flavored desserts (wahhh no key lime pie for him…he’s missing out)!
That looks fabulous and so unique. Love it!!
I happen to have a spaghetti squash in my kitchen just waiting to be made into these gratins. They look amazing.
This is so awesome. A skinnier version of lasagna…I think I love you. The photos are fab.
Maybe I should try a recipe like this one, because it looks delish and I´ve never been much friends with spaghetti squash. Maybe this will make a believer out of me!
I love that you came to Sunday Supper with a spaghetti squash recipe! You’ve made comfort food healthier!! Awesome, love it!
I know it was probably anti-comfort food of me to post a lightened up recipe, but for me this one definitely gives me the comfort food flavor without being so decadent that I can’t have it on a regular basis!
I can take or leave most squash, but I LOVE spaghetti squash! And I’m loving your gratins…they sound spectacular!!! Happy #SundaySupper~
Beautiful dish! – I have yet to give spaghetti squash a try 🙂
You should! i was really hesitant to try it out, but was actually surprised by how much I love it! Go figure… 😉
Love your healthy take on this recipe! Absolutely delicious!
That is why I made a healthier version of Shepard’s pie, I love comfort food just not how heavy caloried it is. This is such a cute idea. I love using spaghetti squash in replacement for pasta as well.
Great minds think alike, right? 🙂
Yep 🙂
I love this idea! Just bought my first spaghetti squash of the season last week.
I get really excited when I start to see tables filled with squash at the grocery store! YAY!
I bet my boys would’t even notice they were easting spaghetti squash! Looks awesome!!!
Just as an FYI – You can also cut the squash before you cook it. I find that easier because it isn’t hot (and you don’t have to wait for it to cool). So I cut in half, scrap out seeds, place both sides open-side down on cookie sheet and cook as you directed. Just a thought!
Liz – Yep! I’m aware of that cooking method as well (I’ve actually mentioned it before in other posts), and I know other people prefer to do it that way…I choose to cook mine this way because I sometimes have a hard time slicing the squash open when it is hard and uncooked. This way, I know I won’t accidentally slice my hand off! I usually let my squash cool for a bit before slicing and scooping the insides out…
I’ve been wanting a good spaghetti squash recipe. Can’t wait to try this out!
-Alyssa
The Glossy Life
I made spaghetti squash once and I the texture through me off. I’ve always told myself that I needed to try it again so I’ll have to win and remember this recipe!!
It’s definitely a unique texture! I tend to not like it when it’s prepared in a “sweet” method…with brown sugar and such…I like the savory versions much more! I even like to just have a bowl of it with some spaghetti sauce and parmesan cheese on top for lunch…so simple!
i love individual gratins! This sounds soooo satisfying AND healthy!
We were totally on the same page this week with making a lighter comfort food! I love this. My husband just yesterday asked me to get some spaghetti squash and to do something with it. This is PERFECT!!!! I can’t wait to make this. I have all of the ingredients 🙂
Great minds think alike! I do love comfort food in all its caloric glory, but my poor tummy can’t take too much of it on a regular basis. 😉
I’ve been a lot about spaghetti squash lately. I’m going to have to give it a try because your dish looks fantastic and it’s calling my name! 🙂
I only started eating spaghetti squash in the past 2 years…I think I’d been missing out! It’s so fun to open it up and remove the strands!
I so want to try spaghetti squash – need to get my family on board. This might convince them!
Spaghetti Squash is so nice to replace Spaghetti! these look perfect! love the recipe and photos!
Spaghetti squash is so versatile, and you’ve inspired me to purchase one during my next shopping trip and try your next recipe.
I’ve been wanting to try spaghetti squash and have been looking for a good recipe to try–sounds as if this would be the perfect start for me, thanks!
What a lovely low carb dish. I would love to make this 🙂 Not sure how the squash pasta will come out, but will let you know if I try it ! Yummmm !
I have a hard time getting my kids to eat squash, this may turn things around.