I made this with Bison tomato sauce and served it with barbecued chicken and roasted brussel sprouts! It was a hit with the family so I thought I would share.

 

Spaghetti Squash:

Cut through the middle, rake out the seeds and bake face down for 30 min in about 1″ of water on the bottom of the pan 350 or until flesh is easily pierced!

Once cooked you can use your fork to scrape away! If it seems hard to scrape out the squash, return to oven for another 10 minutes or so, it shouldn’t be mushy, it should have a slight crunch.

 

Sauce: 

  • 1lb of ground bison
  • 1 onion
  • 1 zuchini
  • 1 tomatoe
  • 1 jar of low sodium tomato sauce
  • 3 gloves of garlic
  • Spices of choice… I like spicey so I used pepper, chilli red pepper, garlic powder

Sauté bison until almost cooked through , add onion,zucchini, tomatoe and spices . Sauté together  adding tomato sauce last.

Let simmer on low for about 30-45 minutes.  EASY RIGHT ?! :)

I served it with some reduced fat shredded parmesan cheese. My 8 year old daughter dislikes tomato sauce so I tossed hers with some olive oil and cheese…. SHE LOVED IT!

Enjoy!

 

 

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