Spaghetti Squash with Bison Veggie Meat Sauce
Ingredients:
1 Spaghetti Squash
1 Package Baby Spinach
2 small Zucchini ( or 1 medium)
1 onion (yellow preferably)
2-3 cloves garlic
1 8oz package of Baby Bella Mushrooms
1 8oz can Stewed Tomatoes
1 14oz can Tomato Sauce
1 lb meat (bison, ground beef, ground turkey, ground chicken)
From the pantry: Parsley, Oregano, Thyme, Bay Leaf, Salt & Pepper
How to:
Preheat oven 375’ and get out your ingredients & supplies.
1- Slice Squash lengthwise in half. Scrape out guts, reserving the seeds for roasting if desired.
2- Lay squash meat down onto lined bake pan. Roast for 35-40 minutes.
3- Brown meat in a skilled. I prefer cast iron. ** do not drain the fat.
4- Chop your veggies (this could be done while the meat is browning). Thinly slice mushrooms, Slice Zucchini into half moons, medium dice yellow onion.
5- In the same pan that you browned the meat, begin to saute’ onions & garlic. In a sauce pan, begin warming your tomato sauce. Add can of stewed tomatoes braking them up in the process.
6- Add mushrooms & Zucchini to the onions & garlic and cook for 3 minutes until mushrooms release their liquid and zucchini are tender. Add the browned meat to the tomato sauce.
7- Add the baby spinach to the mushroom mix. Cook until wilted, about 2 minutes.
8- Prepare your seasoning. 1 teaspoon of each: thyme, oregano, parsley, garlic powder. 2 bay leafs. salt and pepper to taste.
9- Check on the Spaghetti Squash for doneness. If you can poke it with a finger and the skin gives then its done. Scrape out the squash meat with a fork, swiping down against the grain.
10- Plate and your done!
8- Add veggie mix to the tomato sauce.