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Baked Spaghetti Squash Gratin Source:  Adapted from Cooking Light magazine (Printable recipe)

Tracey Harrelson
  • minutes
  • Serves

INGREDIENTS

1

spaghetti squash

1 tbsp

olive oil

2

garlic cloves, minced

1 tsp

salt

1/4 tsp

ground black pepper

1/8 tsp

crushed red pepper

2 28 ounce cans

whole tomatoes, drained and coarsely chopped

1 tsp

dried oregano

1 tsp

dried thyme

1 15 ounce container

part-skim ricotta cheese

1/2 cup

freshly grated Parmesan cheese

1 tsp

dried oregano

1 tsp

dried thyme

1/2 tsp

salt