Ingredients
1 (2-pound) spaghetti squash
1 teaspoon olive oil
2 garlic cloves, minced
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
2 (28-ounces) cans whole tomatoes, drained and chopped
3 oregano sprigs
3 thyme sprigs
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 (15-ounce) carton fat-free ricotta cheese
Preparation
Preheat oven to 400. Pierce squash with a fork. Place squash on a baking sheet; bake at 400 for 1 hour or until tender. Cool. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands, enough to measure 4 cups.
Heat olive oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, crushed red pepper, tomatoes, oregano sprigs, and thyme sprigs; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, storring occasionally. Discard oregano and thyme sprigs.
Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, Parmesan, and remaining ingredients. Spoon 1/2 cup squash into each of 8 (8-ounce) remakins. Spoon tomato sauce evenly over squash; divide ricotta mixture evenly among ramekins, spreading to cover. Bake at 400 for 50 minutes or until lightly browned.
