I'm not good with New Year's resolutions. Not good at all. So, I don't make them. Therefore, I declared (not resolved) to try to eat healthier this year. Well, it's not going so great {case(s) in point ... these German chocolate cupcakes, this spring cupcake bar, and this white chocolate popcorn}. Oh, how I love my sweets.
One positive step toward my healthier eating goal was this Baked Spaghetti Squash Gratin. Until now, I had never cooked spaghetti squash. I love squash ... all varieties ... so I'm not sure why I hadn't worked with spaghetti squash before. But, I have now! And I'm so looking forward to giving more spaghetti squash recipes a whirl. So many possibilities!
Simmer up a slightly-spicy tomato sauce ...
... and pour it over the spaghetti squash "noodles."
Top the sauce with a mixture of ricotta cheese, Parmesan, and oregano to form the 'gratin' part of the dish. (I think I could eat up the 'gratin part' all by itself straight from a spoon! It's so yum.)
Bake it up all up until bubbly and lightly golden-browned.
Then dig on in! I'm happy to say this dish won the hubby seal-of-approval ... he loved it. My only {very minor} issue was there was a bit of watery-ness from the squash in the bottom of the dish after baking. I think when working with spaghetti squash in the future, I may place my 'noodles' in a colander for a few minutes to drain before placing them in my baking dish.
After this tasty dinner dish, spaghetti squash will definitely be appearing again and again in my cooking line-up. Any dishes and tips from experienced spaghetti squash cookers are welcome! Please leave me a comment ... would love to hear your favorites.
Baked Spaghetti Squash Gratin
Source: Adapted from Cooking Light magazine
Ingredients
1 (4 lb.) spaghetti squash
Sauce:
1 T. olive oil
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. crushed red pepper
2 (28 oz.) cans whole tomatoes, drained and coarsely chopped
1 tsp. dried oregano
1 tsp. dried thyme
Gratin Topping:
1 (15 oz.) container part-skim ricotta cheese
1/2 c. freshly grated Parmesan cheese
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. salt
Directions
For the Squash:
1. Pierce squash several times with a fork and place on a baking sheet. Bake at 400 degrees for about 1 1/2 hours, or until tender. Cool.
2. Cut squash in half lengthwise and scrape out seeds. Use a fork to scrape the inside flesh of the squash into spaghetti-like strands. You should end up with about 6 cups of strands.
For the Sauce:
3. Heat olive oil in a large saucepan over medium heat. Add garlic and cook for about 2 minutes, stirring frequently. Add salt, black pepper, crushed red pepper, tomatoes, oregano, and thyme. Bring to a boil. Then reduce heat and simmer for 20 minutes, or until thickened, stirring occasionally.
For the Gratin Topping:
4. Place all gratin topping ingredients in a mixing bowl; stir to combine.
For Assembly and Baking:
5. Place spaghetti squash 'noodles' in a baking dish sprayed with cooking spray. Pour sauce evenly over squash. Place cheese mixture on top of sauce and spread it with the back of a spoon to evenly cover the sauce.
6. Bake at 400 degrees for 40 to 45 minutes, or until heated through, bubbly, and lightly browned.
Enjoy!
This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Scrumptious Sunday hosted by Addicted to Recipes, Sunday Showcase Party hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain.
I'm not good with New Year's resolutions. Not good at all. So, I don't make them. Therefore, I declared (not resolved) to try to eat healthier this year. Well, it's not going so great {case(s) in point ... these German chocolate cupcakes, this spring cupcake bar, and this white chocolate popcorn}. Oh, how I love my sweets.
One positive step toward my healthier eating goal was this Baked Spaghetti Squash Gratin. Until now, I had never cooked spaghetti squash. I love squash ... all varieties ... so I'm not sure why I hadn't worked with spaghetti squash before. But, I have now! And I'm so looking forward to giving more spaghetti squash recipes a whirl. So many possibilities!
Simmer up a slightly-spicy tomato sauce ...
... and pour it over the spaghetti squash "noodles."
Top the sauce with a mixture of ricotta cheese, Parmesan, and oregano to form the 'gratin' part of the dish. (I think I could eat up the 'gratin part' all by itself straight from a spoon! It's so yum.)
Bake it up all up until bubbly and lightly golden-browned.
Then dig on in! I'm happy to say this dish won the hubby seal-of-approval ... he loved it. My only {very minor} issue was there was a bit of watery-ness from the squash in the bottom of the dish after baking. I think when working with spaghetti squash in the future, I may place my 'noodles' in a colander for a few minutes to drain before placing them in my baking dish.
After this tasty dinner dish, spaghetti squash will definitely be appearing again and again in my cooking line-up. Any dishes and tips from experienced spaghetti squash cookers are welcome! Please leave me a comment ... would love to hear your favorites.
Baked Spaghetti Squash Gratin
Source: Adapted from Cooking Light magazine
Ingredients
1 (4 lb.) spaghetti squash
Sauce:
1 T. olive oil
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. crushed red pepper
2 (28 oz.) cans whole tomatoes, drained and coarsely chopped
1 tsp. dried oregano
1 tsp. dried thyme
Gratin Topping:
1 (15 oz.) container part-skim ricotta cheese
1/2 c. freshly grated Parmesan cheese
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. salt
Directions
For the Squash:
1. Pierce squash several times with a fork and place on a baking sheet. Bake at 400 degrees for about 1 1/2 hours, or until tender. Cool.
2. Cut squash in half lengthwise and scrape out seeds. Use a fork to scrape the inside flesh of the squash into spaghetti-like strands. You should end up with about 6 cups of strands.
For the Sauce:
3. Heat olive oil in a large saucepan over medium heat. Add garlic and cook for about 2 minutes, stirring frequently. Add salt, black pepper, crushed red pepper, tomatoes, oregano, and thyme. Bring to a boil. Then reduce heat and simmer for 20 minutes, or until thickened, stirring occasionally.
For the Gratin Topping:
4. Place all gratin topping ingredients in a mixing bowl; stir to combine.
For Assembly and Baking:
5. Place spaghetti squash 'noodles' in a baking dish sprayed with cooking spray. Pour sauce evenly over squash. Place cheese mixture on top of sauce and spread it with the back of a spoon to evenly cover the sauce.
6. Bake at 400 degrees for 40 to 45 minutes, or until heated through, bubbly, and lightly browned.
Enjoy!
This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Scrumptious Sunday hosted by Addicted to Recipes, Sunday Showcase Party hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain.
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