Ingredients:
2 lb spaghetti squash
1 tsp olive oil
2 garlic cloves, minced
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
1/4 tsp crushed red pepper
2 (28 oz) cans whold tomatoes, dreained and chopped
1/2 tsp oregano
1/2 tsp thyme
1/2 cup grated Parmesan cheese
2/3 tsp oregano
1/3 tsp thyme
15 oz fat-free ricotta cheese
Directions:
1. Preheat oven to 400.
2. 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 to measure 4 cups.
3. Heat olive oil in a large saucepan over medium heat.
Add garlic; cook 2 minutes, stirring frequently. Add
1/2 tsp salt, 1/4 tsp pepper, crushed red pepper, tomatoes,
1/2 tsp oregano, and 1/2 tsp thyme; bring to a boil.
Reduce heat, and simmer for 20 minutes or until thickened,
stirring occasionally.
4. Combine remaining 1/2 tsp salt, remaining 1/4 tsp
black pepper, Parmesan, and remaining ingredients. Spoon
1/2 cup squash into 2 quart baking dish. Spoon tomato
mixture evenly over squash; spread ricotta mixture evenly
over dish to cover. Bake at 400 for 50 minutes or until
lightly browned.
Yield: 8 servings
Nutritional Information:
Calories 117; Fat 2.7g; Protein 7.8g; Carb 15.1g; Fiber 1.1g; Sodium 531mg