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