Spaghetti Squash Gratins With Chunky Tomato Sauce

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1 (2-pound) spaghetti squash

1 teaspoon olive oil

2 garlic cloves, minced

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 teaspoon crushed red pepper

2 (28-ounce) cans whole tomatoes, drained and chopped

3 oregano sprigs

3 thyme sprigs

1/2 cup (2 ounces) grated fresh Parmesan cheese

2 teaspoons chopped fresh oregano

1 teaspoon chopped fresh thyme

1 (15-ounce) carton fat-free ricotta cheese

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