Spaghetti squash is a great low carb option that is compliant for most nutrition plans, too. This Bison Stuffed Spaghetti Squash is full of flavor and makes for a filling meal.
This recipe can be easily modified and is a great template to use to make it your own. If spaghetti squash isn’t your thing, still click through to the recipe because we’ve got some other options for you!
Add this Bison Stuffed Squash to your meal plan this week!
- 1 small (2 lb) Spaghetti Squash
- 1 pound grass-fed Bison
- 1 Tbsp. Virgin Coconut Oil or Tallow
- 2 clove Garlic, minced
- ½ tsp. Sea Salt
- ½ tsp. freshly ground Black Pepper
- 2 cups organic Spinach, chopped
- 1 Tbsp. fresh Rosemary, minced
- 2 tsp. Smoked Paprika
- 2 Tbsp. organic Tomato Paste
- 1 tsp. Fennel Seeds
First, cook the spaghetti squash. Preheat oven to 375 F. Wash the spaghetti squash and use a fork to poke several holes in the outside. Place spaghetti squash on a baking sheet and roast 45-50 minutes. The squash is done once you can pierce through the skin easily with a small paring knife. Set aside to cool.
In a large safe non-stick skillet, add the coconut oil and heat over medium heat. Add the garlic and saute 2 minutes to translucent. Add the bison and cook, stirring, for 8-10 minutes. Add the smoked paprika, fennel seeds, salt, pepper, and rosemary and continue to cook, stirring occasionally, for another 5 minutes to allow flavors to deepen. Stir in tomato paste, spinach, and ¼ cup water. Turn heat to low, cover and simmer to let thicken.
Halve spaghetti squash. Scoop out seeds. Using a fork, scrape out strands of spaghetti squash to make a “nest” of squash noodles. Top with meat mixture and serve.
Variations: Add in your favorite veggies and seasonings. Use ground beef, pork, chicken, lamb or turkey instead of bison. Substitute acorn squash or butternut squash for the spaghetti squash.
For autoimmune, omit the tomato paste and fennel seeds. Use pumpkin or sweet potato puree instead of tomato paste. Add your favorite compliant seasonings.