When Sara posted the Spaghetti Squash Gratin I had just started Weight Watchers. As soon as I saw heavy cream, cheese and butter I was hating life because I knew this would kill my points for the day. So I adapted the recipe to make it diet-friendly. I haven't tried Sara's version yet, but I am sure mine is not as good (as with most low calorie recipes). However this has become a staple in our house.
1 spaghetti squash, baked until tender (see Sara's recipe on how to prepare)
1 tbsp of olive oil
1 large onion, chopped
2-3 cloves garlic, minced
1/2 cup low fat ricotta cheese
1 cup grated parmigiano reggiano, divided in half
(in a pinch I have sub this with mozzarella and it was still pretty good)
1 tsp of oregano
salt and black pepper, to taste
Pre-heat oven to 400. Heat olive oil in a saucepan on medium high. Add onions and garlic then saute until soft, about 4 minutes. Combine onion and garlic mixture with ricotta and spaghetti squash. Then add half of the parmigiano reggiano, salt, pepper & oregano. Put the mixture into an 8 x 8 baking dish and cover with the rest of the parmigiano reggiano. Bake for 20-30 minutes or until cheese is golden brown.
I served with little mini pizzas made with Arnolds thin rounds as the crust, laughing cow sun dried tomato wedge as the sauce, and topped with tomatoes and mozzarella cheese. Bake for 15-20 minutes at 375.
(Click here for printable recipe)