Spaghetti Squash with Bison Marinara

Matt picked up some ground bison at Costco last week and wanted me to make something with it. I was skeptical at first since I don't really care for ground beef but decided to give it a try. After doing a little research, I learned that bison meat has less saturated fat than beef, contains nutrients (zinc, niacin, iron, B6, and selenium), has more flavor than ground beef, and is typically raised in a healthier manner than beef. This meal takes about 20 minutes start to finish, and my family loved it more than traditional spaghetti! We only buy beef on occasion, but from now on we'll be getting bison instead!

Cooking Time: 20 minutes
Servings: 4-6


1 small spaghetti squash
1 lb ground bison
2 tsp italian seasoning
3 cloves garlic, pressed
1 shallot, finely chopped
28 oz. crushed tomatoes
olive oil


Using a sharp knife, poke small holes all over squash. Microwave for 10-12 minutes.

Meanwhile, in a large pan, brown ground bison meat over medium heat and add in italian seasoning, garlic, and shallot while browning.

After meat is fully cooked, add crushed tomatoes. Add extra seasoning, to taste. Bring to a simmer, then lower heat.

Once the squash is softened, cut in half, remove seeds using a spoon, then scrape the flesh of the squash  with a fork until all of the strings of "spaghetti" have been removed.

In a separate pan, heat olive oil over medium heat. Add spaghetti squash and cook 1-2 minutes to remove excess water.

Serve meat sauce over squash.

This meal is even kid-friendly :).

+, Lauren Aiken

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