I’m quite excited to share today’s recipe with you.
Breaking bread with family around the dinner table a lot of times means that we’ll be digging into some classic dishes. Comfort food seems to be abundant when it comes to family gatherings, or at least that seems to be the case for me! Is there anything better than a dish that makes you feel warm and comforted? They’re the go-to dishes that you know will be amazing, no matter what.
However, sometimes comfort food = not exactly easy on the waist line…and that means I don’t like to indulge in it all that often. So for today’s Sunday Supper I wanted to take a classic comfort food (for me – lasagna) and whip it up in a skinnier version that I can enjoy on a regular basis.
I’ve become quite fond of spaghetti squash in the past few years, and I’ve been thinking of ways to incorporate it in dishes in place of pasta. So, I whipped up a chunky tomato sauce, topped with light ricotta cheese, and after some time in the oven, I had some spaghetti squash gratins that remind me of a vegetarian lasagna. The ramekin dishes make it a great little side dish easy for serving (and saving for later), but you could also whip this up family style in a larger baking container if desired!
The fact that my husband actually likes eating this dish is a win in my opinion. He enjoys spaghetti squash, but sometimes gets sad when I use it in place of pasta. It’s true: there is something so wonderful about pasta that can’t be replaced fully with a squash, but it definitely makes a dish guilt-free! As it stands, this is a vegetarian option, but I could definitely see adding Italian sausage to the mix. Zucchini and eggplant are another tasty addition you could make. Anyway, whip this recipe up next time you’re in the mood for some comfort food, but don’t want the guilt: I promise it’s tasty!
Makes 8 servings
1 spaghetti squash (about 2 lbs)
1 tbsp olive oil
3 garlic cloves, minced
4 vine ripe tomatoes, diced small (or 2 15oz cans of diced tomatoes, drained)
1 tbsp Italian seasoning (basil/oregano mix)
1/4 cup julienned fresh basil (if you can’t find fresh, you can use basil pesto or basil from a tube)
8 tablespoons pasta sauce of your choosing (optional)
16 heaping tablespoons reduced fat ricotta cheese
salt and pepper, to taste
1. Preheat your oven to 375 degrees F. Pierce your spaghetti squash multiple times with the tines of a fork and bake for about an hour, until squash is tender. If you’re looking for detailed instructions, see my post here. Remove cooked squash from the oven and allow to cool slightly. When heat has reduced, slice the spaghetti squash in half, use a spoon to remove the seeds, then use the tines of a fork to shred/remove the strands and set aside. Once the spaghetti squash is removed from the oven, reset the oven to 400 degrees F.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add the minced garlic and cook for 2 minutes, stirring frequently. Add diced tomatoes, Italian seasoning, and basil. Season with salt and pepper to taste. Cook until thickened, about 10 minutes.
3. In a large bowl, add spaghetti squash and cooked tomato mixture. Stir until evenly distributed. Spoon about 1/2 cup into each of 8 ramekins. If desired, top with a heaping tablespoon of pasta sauce (for those who prefer a saucier gratin). Then, top with about 2 tablespoons of ricotta (you can use less or more if preferred).
4. Bake at 400 degrees F for about 35 minutes, or until lightly browned. Enjoy!
If you’re looking for another tasty spaghetti squash recipe, make sure you check out my version with grilled chicken, sundried tomatoes, broccoli, and peas! It’s quite yummy…
Make sure you check out the other comfort food recipes this week for Sunday Supper – there are tons of amazing options to choose from!
#SundaySupper Comfort Food |Soups
#SundaySupper Comfort Food | Main Dish
#SundaySupper Comfort Food | Desserts
Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog