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Spaghetti Squash Tomato Gratin

(recipe, Katie Hickey)


Yum. Sometimes I add chopped prosciutto to the filling, if I have it.


  1. 1 large spaghetti squash
  2. ¾ to 1 can of diced tomatoes
  3. 3 garlic cloves, minced
  4. ¼ cup chopped fresh parsely
  5. leaves stripped from a few sprigs of fresh thyme
  6. 2 slices chopped prosciutto (optional)
  7. salt and pepper
  8. a handful of mozzarella cheese (about ½ cup), grated
  9. grated parmesean


  1. Preheat oven to 400 degrees.
  2. Pierce squash all over with a knife and put it in a microwave safe dish (I use the 8x8 pyrex dish that I'm going to bake the casserole in. Put in microwave and micorwave on high, 5 minutes at a time, rotaing between bursts. Should take anywhere from 10-20 minutes total, depending on size of squash. Cook until tender. Remove from microwave (careful, it's HOT), split in half with a knife, and let cool a bit on the cutting board.
  3. Meanwhile, combine tomatoes, garlic, thyme, parsely, prosciutto, salt and pepper in a bowl. grate the cheese.
  4. Once squash is cool enough to touch, rake the strands apart with a fork from top to bottom. Dump into the bowl with the other ingredients and stir to mix. Taste and add salt and pepper and anything else to taste.
  5. Pour into casserole dish. Top with grated mozzarella and parmesean cheese. Bake in oven for 30 minutes or until it's bubbling and the top has browned nicely.