| Cuisine: American | Type: Main Course | Serves: 8 |
|
Source:
|
Cooking Light |
|
Attributes:
|
Healthy, Vegetarian |
|
Comments:
|
You can make these in individual gratin dishes (ramekins) or in one large casserole. Individually, they make a good "course" in an Italian-style meal. |
|
Serving Suggestions:
|
|
Ingredients:
|
1 2-pound spaghetti squash 1 tsp. olive oil 2 cloves garlic, 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 (2 ounces) grated fresh Parmesan cheese 2 tsp. chopped fresh oregano 1 tsp. chopped fresh thyme 1 (15-ounce) carton fat-free ricotta cheese |
|
Instructions:
|
1. Preheat oven to 400°F. 2. Pierce squash in several places with a fork. Place squash on a baking sheet; bake at 400°F for one hour or until tender. Cool. Cut squash in half lengthwise, scrape out and discard seeds. Scrape the meat from inside the squash with a fork to remove spaghetti-like strands to measure 4 cups. 3. 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 sprigs and thyme sprigs; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, stirring occasionally. Discard oregano and thyme sprigs. 4. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, Parmesan, and remaining ingredients. Spoon 1/2 cup squash into eah of 8 (8-ounce) ramekins. Spoon tomato sauce evenly over squash; divide ricotta mixture evently among ramekins, spreading to cover. Bake at 400°F for 50 minutes or until lightly browned. |
|
Related recipes:
|
None |
2006-01-13