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Baked Spaghetti Squash Cocottes

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  • Author: Nicole Triebe
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

1 spaghetti squash, cooked

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

Instructions

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!


Notes