Buffalo Spaghetti Squash

By Shanna Ohmes

Buffalo spaghetti squash is one of my favorite recipes for using spaghetti squash. I love spaghetti, but I prefer a low-carb alternative to the white flour and whole grain noodles. Spaghetti squash fits right in, and I get all the beta-carotene goodies with it. Winter squash is a superb food for the winter months. The buffalo, or bison, is a lean meat, a healthy alternative to feedlot beef. In this recipe I use a jar of organic spaghetti sauce, but sometimes I make my own sauce with diced tomatoes, tomato sauce and Italian spices.

Here's what you'll need to make Buffalo Spaghetti Squash:

1 spaghetti squash
1-1/2 lbs buffalo, ground
1 jar organic spaghetti sauce
1 can tomato soup or sauce

Step 1: You'll need to bake the spaghetti squash first. Cut the squash in half lengthwise and scoop out the seeds and the stringy fibers. Save the seeds to roast for a snack! Place the squash flesh side down in a cake pan with about 1" of water. Bake in the oven at 350° for about 45 minutes to 1 hour. When it is fork tender, remove the squash from the oven.

Step 2: Brown the buffalo meat. Add the spaghetti sauce. If you like extra sauce, then add the tomato soup. Simmer on low heat for 5-10 minutes to bring out the aromatic qualities of the herbs in the sauce.

Step 3: When the squash is done, use a fork and scrape out the flesh. It will resemble noodles! Serve the squash on the plates and top with the meat mixture.

This is a healthy alternative to spaghetti noodles if you are looking for a low-carb meal, and a healthy winter food. It tastes great too!

©2009 Shanna Ohmes

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