Spaghetti Squash with Tomato Sauce and Ricotta

This was my very first time making spaghetti squash, and it was a success! Not only did I LOVE it, but so did the boyfriend. Victory!  I got this off of the cooking light website and just made a few adjustments.

Ingredients:
1 large spaghetti squash
2 cans of diced tomatoes
1 small can of tomato sauce (optional)
2 cloves of garlic, pressed.
olive oil
salt and pepper to taste
a few shakes of the crushed red pepper bottle
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 cup Parmesan cheese
1 container of fat free or part skim ricotta (if you can find organic, go that way)
8 ramekins (you could also do this in a big casserole dish)

Directions:

Preheat oven to 400.  Pierce squash with fork, put on roasting pan, and bake for 1 hour.  Remove from oven and let cool.  When cool, slice in half, remove seeds and with fork, remove the flesh into a bowl (it will look like spaghetti I was amazed!)

Heat some olive oil in a sauce pan.  Heat the garlic in the oil for a few minutes, being careful not to burn.  Add some salt and pepper, the crushed red pepper, tomatoes, oregano and thyme.  Bring to a boil, reduce heat and simmer for 20 minutes.

In the bowl with the squash, add salt and pepper to taste, and the Parmesan.  Combine.  Spoon about half a cup of the squash mixture into each ramekin (I filled 6, it just depends on how big your squash is), then spoon sauce on the top, then spread a little ricotta on the top of that.  Put the ramekins on a cookie tray and bake about 50 minutes, or until lightly browned!

You can easily make this without the ricotta.  It was awesome with just a little salt, pepper and parm right out of the bowl!   You can also dish it out with just some of the sauce.  This is my new addiction! It could be worse:)