Baked Spaghetti Squash Cocottes 

29 January, 2018

Last week I had the pleasure of touring Gotham Greens, the largest urban garden in the world spanning two acres.  A group of some of my favorite foodies explored the massive greenhouse and learned so much about these greens and how they’re grown.

The greenhouse produces thirty times the crop yield but only uses one tenth of the water of a traditional soil based farm. They also use zero pesticides, 100% renewable energy, and recycled irrigation water! At the end of the tour, we were able to sample all of the lettuce and herbs they produce.  They have some of the best basil and arugula I’ve ever had.  You can find their greens at Whole Foods, Jewel Osco, Marianos and Peapod! 

Our group was lucky enough to be able to take lots of greens home, so naturally my mind began racing with all the things I could do with them.  I had some spaghetti squash sitting on my counter top so I made some baked spaghetti squash bolognese! These were so delicious, my wife couldn’t stop talking about them.  

Baked Spaghetti Squash Cocottes

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1:15
Serves 4 servings


1 spaghetti squash

1 pounds ground beef or turkey
1 medium onion, diced
2 cloves garlic, minced
1 teaspoons ground oregano
A handful of fresh Gotham Green's basil, torn
1/4 teaspoon salt
1/4 teaspoon pepper
1 can stewed tomatoes 
1 (15-ounce) cans tomato sauce


To prepare the squash:

Cut in half, scoop out the seeds and drizzle with olive oil and a little salt and pepper and stick it in a pre-heated oven (375) for 50-55 minutes, or until you can pierce it easily with a knife.  I like mine a little al dente, so I did it for just 50 minutes.  After the squash is cooked to your liking, remove it from the oven and using a fork, scrape the inside so that stringy "noodles form."  While the squash is baking, prepare your sauce.

In a large saucepan, saute ground beef until brown, add onion and garlic. Drain excess fat from the pan. Add oregano, salt and pepper. Add the stewed tomatoes and tomato sauce. Bring to a boil, reduce heat and simmer 25 minutes.  Add basil at the end. 

In a large bowl, combine spaghetti squash noodles with the Bolognese sauce, toss to coat the noodles evenly.  Scoop enough of the noodles to fill 1/2 of the cocotte.  Layer with 1 tbl mozzarella cheese and repeat.  Top with additional mozzarella and grated Parmesan and stick back in the oven until the cheese has melted.  To get the top layer a nice golden brown, you can stick it under the broiler for a few minutes.  Keep an eye on it to make sure it doesn't burn!


Recipe Notes

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