April 4, 2012

Baked Spaghetti Squash Gratin

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Baked Spaghetti Squash Gratin ~ Tender spaghetti squash topped with a quick-simmered tomato sauce & creamy, cheesy gratin topping.  So full of flavor you'll want to make it again and again!
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Baked Spaghetti Squash Gratin ~ Tender spaghetti squash topped with a quick-simmered tomato sauce & creamy, cheesy gratin topping.  So full of flavor you'll want to make it over and over!


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 so far this year.  Case(s) in point ... these German Chocolate Cupcakes, this No-Bake Chocolate Eclair Dessert, and these Mocha Swirl Cookies.  Oh, how I love my sweets.


One positive step toward my healthier eating goal is 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!

Baked Spaghetti Squash Gratin ~ Tender spaghetti squash topped with a quick-simmered tomato sauce & creamy, cheesy gratin topping.  So full of flavor you'll want to make it over and over!

To whip up this tasty spaghetti squash dish, start by baking up your spaghetti squash.  Run a fork through the squash flesh to create your "spaghetti" ... the strands really do look like spaghetti noodles!

Baked Spaghetti Squash Gratin ~ Tender spaghetti squash topped with a quick-simmered tomato sauce & creamy, cheesy gratin topping.  So full of flavor you'll want to make it over and over!

Simmer up a quick slightly-spicy tomato sauce ...

Baked Spaghetti Squash Gratin ~ Tender spaghetti squash topped with a quick-simmered tomato sauce & creamy, cheesy gratin topping.  So full of flavor you'll want to make it over and over!

... 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 the 'gratin part' all by itself straight from a spoon!  It's so yummy.)

Baked Spaghetti Squash Gratin ~ Tender spaghetti squash topped with a quick-simmered tomato sauce & creamy, cheesy gratin topping.  So full of flavor you'll want to make it over and over!

Then bake it up all up until the spaghetti squash is bubbly and the gratin topping is lightly golden-browned.

Baked Spaghetti Squash Gratin ~ Tender spaghetti squash topped with a quick-simmered tomato sauce & creamy, cheesy gratin topping.  So full of flavor you'll want to make it over and over!

Then dig on in!


Baked Spaghetti Squash Gratin ~ Tender spaghetti squash topped with a quick-simmered tomato sauce & creamy, cheesy gratin topping.  So full of flavor you'll want to make it over and over!

 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 making this in the future, I may place my 'noodles' in a colander for a few minutes to drain before placing them in the baking dish.

After this tasty Spaghetti Squash Gratin, 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 ~ Tender spaghetti squash topped with a quick-simmered tomato sauce & creamy, cheesy gratin topping.  So full of flavor you'll want to make it over and over!
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Baked Spaghetti Squash Gratin
Source:  Adapted from Cooking Light magazine
(Printable recipe)
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
  1. For the Squash: 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.
  3. For the Sauce: 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; reduce heat and simmer for 20 minutes, or until thickened, stirring occasionally.
  4. For the Gratin Topping: Place ricotta, Parmesan, dried oregano, dried thyme, and salt in a mixing bowl; stir to combine.
  5. For Assembly and Baking: 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!


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10 comments:

  1. I'm loving all of the different parts of this dish!

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  2. I love spaghetti squash. I'm glad you gave it a try and liked it. This looks like a great way to prepare it. I love the gratin topping. Mmmmm.

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  3. This recipe looks delicious! We hope you'll be back to our "Strut Your Stuff Saturday". We loved having you! -The Sisters

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  4. Oh my! Just pinned this. Seriously, you should have a cookbook...with lots of gorgeous pictures in in! Thank you for sharing with us at Inspiration Friday.

    Heather

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  5. I've made spaghetti with this squash before but never a casserole. I love working with it. Please share this recipe on my foodie friday linky today.

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  6. 2 (28 oz) cans of tomatoes? or did you mean 28 ounces total?

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    Replies
    1. 2 cans, 28 ounces each ... it's the cans of whole tomatoes, so they're the big cans. Enjoy!

      Delete
  7. how many servings?

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  8. This sounds amazing, can't wait to try it.

    Carolyn

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  9. A delicious dish that we will love. Thanks so much for sharing with us at Full Plate Thursday, your recipe is great! Hope you have a wonderful week and come back to see us real soon.
    Miz Helen

    ReplyDelete

I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

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