Baked Spaghetti Squash Gratin

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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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!

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!

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

Then bake it up all up until the spaghetti squash is bubbly and the gratin topping is 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 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.

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

spaghetti squash casserole, spaghetti squash gratin recipe, recipes with spaghetti squash

Side Dishes

American

Yield: about 6-8 servings

Author: Tracey | The Kitchen is My Playground

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!

prep time: 30 Mcook time: 2 H & 30 Mtotal time: 2 H & 60 M

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

instructions:

How to cook Baked Spaghetti Squash Gratin

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. 
3. 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:

1. Heat olive oil in a large saucepan over medium heat. Add garlic and cook for about 2 minutes, stirring frequently. 
2. Add salt, black pepper, crushed red pepper, tomatoes, oregano, and thyme.
3. Bring to a boil; reduce heat and simmer for 20 minutes, or until thickened, stirring occasionally.

For the Gratin Topping:

1. Place ricotta, Parmesan, dried oregano, dried thyme, and salt in a mixing bowl; stir to combine.

For Assembly and Baking:

1. Place spaghetti squash "noodles" in a baking dish sprayed with cooking spray. 
2. 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.
3. Bake at 400 degrees for 40 to 45 minutes, or until heated through, bubbly, and lightly browned.

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You might also like these other tasty veggie dishes:

Baked Acorn Squash with Maple Glaze

Butternut Squash Gratin

Corn Pudding

Cauliflower {Just Like} Loaded Baked Potato Casserole

New Year's Day Black-Eyed Peas

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