Spaghetti Squash with Bison Ragu
- 2 tomatoes
- 3-4 roasted red peppers
- ¼-½ cup fresh basil, roughly chopped
- ½ cup olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped 1 pound ground bison
- 1 spaghetti squash
Instructions:
Spaghetti squash is available year-round and as the name suggests, is the perfect substitution for pasta.
- Cut tomatoes in half or fourths and put them in a food processor or blender with roasted red peppers and basil, until the sauce reaches the texture you desire (either slightly chunky or totally smooth).
- In a deep saucepan over medium-high heat, warm the olive oil. Add onion and sauté 1-2 minutes, then add garlic and ground bison. Season bison with salt and pepper and cook 4-5 minutes until buffalo is lightly browned but still slightly pink, then add the tomato and red pepper purée. Turn heat to high and simmer rapidly for 10 minutes.
- While the sauce is simmering, cut the spaghetti squash in half and scoop out the seeds and stringy pulp. Microwave each half 6-8 minutes, until soft. Scrape out noodle-like insides with a fork, drizzle with olive oil or butter, and serve with the bison ragu on top.