Spaghetti Squash Gratins with Chunky Tomato Sauce

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 56 ounce canned tomatoes whole drained chopped canned
• 0.3 teaspoon pepper red crushed
• 1 teaspoon thyme sprigs fresh chopped
• 2  garlic clove minced
• 1 teaspoon kosher salt divided
• 1 teaspoon olive oil 
• 2 teaspoons oregano fresh chopped
• 3  oregano 
• 2 ounces parmesan fresh grated
• 15 ounce whole-milk ricotta cheese fat-free
• 2 pound spaghetti squash 
• 3  thyme sprigs 

Equipment

• baking sheet
• sauce pan
• oven
• ramekin

Directions

1. Preheat oven to 40
2. Pierce squash with a fork.
3. Place squash on a baking sheet; bake at 400 for 1 hour or until tender. Cool.
4. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 4 cups.
5. Heat olive oil in a large saucepan over medium heat.
6. Add garlic; cook 2 minutes, stirring frequently.
7. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, crushed red pepper, tomatoes, oregano, and thyme sprigs; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, stirring occasionally. Discard oregano and thyme sprigs.
8. 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) ramekins. Spoon tomato sauce evenly over squash; divide ricotta mixture evenly among ramekins, spreading to cover.
9. Bake at 400 for 50 minutes or until lightly browned.