Another delicious dinner trying new things. This time Spaghetti Squash , another weekend Farmers' Market acquisition. As well as another squash stand recipe recommendation.
I made some changes to the recipe, either not having ingredients or changing things to save time. The original recipe is from Cooking Light magazine, and claims to be only 117 calories per serving. I guessing my version is double that because my squash wasn't nearly big enough, but I left my other quantities the same. Instead of 8 servings, I got 4. No biggie. Still a really healthy meal.
Spaghetti Squash Gratin (serves 4-8)
• 1 2-lb spaghetti squash
• 1 tsp olive oil
• 2 garlic cloves, minced
• 1 tsp sea salt, divided
• 1/2 tsp fresh ground pepper
• 1/2 tsp chili powder
• 3 (14.5 oz) cans of diced tomatoes, drained
• 2 tsp Pasta Sprinkle (basil, oregano, thyme), divided
• 1/2 cup freshly grated parmesan cheese
• 15 oz fat-free ricotta cheese
The night before
1) Pierce squash with fork, bake on baking sheet for 1 hour in 400 degree F oven.
2) Once tender, let cool. Then refrigerate until next evening.
Dinner Evening
3) Heat oil in large pot over medium heat. Add garlic and cook for two minutes, stirring frequently. Add 1/2 tsp salt, 1/4 tsp pepper, chili powder, 1 tsp pasta sprinkle and tomatoes. Bring to a boil, then simmer for about 20 minutes, stirring occasionally until sauce thickens.
4) Meanwhile, cut squash in half length-wise. Discard seeds. Scraped inside of squash with a fork. Set squash 'noodles' aside.
5) Combine 1/2 tsp salt, 1/4 tsp pepper, 1 tsp pasta sprinkle, parmesan and ricotta.
6) In oven safe ramekins, spoon about 1/2 c squash. Top with sauce and then ricotta mixture, split evenly among the ramekins. Spread the ricotta to cover everything below. Sprinkle with a pinch of parmesan. Bake at 400 for 40 minutes or until the tops are lightly browned.
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