Spaghetti Squash Spaghetti

Here we have a straight forward recipe that is very satisfying. By dropping the normal noodles and replacing with spaghetti squash we have made a calorie monster into a nutritional powerhouse.

Ingredients

700g lean ground bison or beef
1 cup onion (small diced)
5 cloves garlic (minced)
1 large can whole peeled tomatoes (approx. 796 ml)
½ teaspoon salt
1 tablespoon oregano
1 tablespoon paprika
1 cup chicken broth or water
1 medium spaghetti squash

Directions

Preheat a large frying pan on medium-high heat, add a little oil and then add the ground meat. Cook in 2 or 3 batches if necessary so that you do not overload the pan. Once the meat is nicely browned set aside.
Now preheat a large pot on medium heat and add some olive oil and then the onions. Sauté for 3 minutes and then add the garlic and sauté for 2 minutes more.
Add the tomatoes, salt, oregano, paprika, and broth or water, stir well and bring to a simmer. Reduce to low and simmer for 60 – 90 minutes.
Preheat oven to 375° F.
Carefully cut the spaghetti squash in half lengthwise, scrape out the guts with a spoon and then place cut side down on a baking tray and into the oven. Bake about 45 minutes or until the flesh is tender.
Let the squash cool a little and then scoop the flesh from the stem end to the other end with a fork or spoon.
Add to a mixing bowl and toss with desired amount of sauce and serve.
Top with fresh parmesan cheese if desired.

PREP 10 mins
COOK 75 mins