April 4, 2012

Baked Spaghetti Squash Gratin


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!

To whip up this 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!

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
(Printable recipe)
  • 1 (4 lb.) spaghetti squash
  • 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
  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. 

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

  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.

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

  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.


  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.

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

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

  7. how many servings?


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