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Paleo Spaghetti Squash Boats with Smoky Bison

Sep 10, 2019 | Recipes | 0 comments

My Paleo Spaghetti Squash with Smoky Bison is easy, healthy and family-friendly. Sub ground beef if you like, it's just as good!

This recipe is almost as fun to make as it is to eat! Spaghetti squash reminds me of the “spaghetti” I used to make out of yellow Play Dough when I was younger, but much safer (and more delicious) to eat. It's a great alternative to wheat pasta and is an excellent source of fiber, vitamin C, vitamin B6, and antioxidants. Combined with this savory and smoky bison mixture, this recipe is sure to be a hit in your family!

When you cook the spaghetti squash, make sure to not cook it for too long because it can tend to get a little mushy. If you'd like your spaghetti squash to be more “al dente”, try cooking it for around 10-15 minutes less than the recipe recommends.

I hope you enjoy this recipe! If you have any bison leftover, it makes for a great taco filling or a tasty addition to a breakfast hash.

Smoky Spaghetti Squash Boats with Bison

Serves 4

Ingredients

  • 2 small spaghetti squash
  • 1 yellow onion
  • 1 poblano chili pepper (OR sub with green bell pepper)
  • 1 T olive oil
  • 1 lb ground bison (OR sub wit grassfed ground beef)
  • salt to taste
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 15 oz can diced tomatoes
  • 1 bunch cilantro
  • 2 oz cotija cheese, optional (OR sub with 4 oz shredded cheddar)

Instructions

  • Preheat oven to 350 F.
  • Pierce spaghetti squash with a knife and roast for ~1-1/2 hours for 2 small (or until a knife easily pierces the skin).
  • While squash cooks, chop 1 onion & 1 seeded poblano.
  • In large sauté pan, heat 1T olive oil over medium heat. Add chopped poblano and onion, sauté until softened, about 2 minutes.
  • Add the following to the skillet: 1 lb ground bison (breaking apart as you cook) + 2tsp smoked paprika + 1tsp cumin + 1/2tsp garlic powder + 1tsp oregano + salt to taste. Cook until bison is cooked through.
  • Drain 15 oz can diced tomatoes, then add to skillet. Cook until warm and any liquid begins to thicken.
  • Once squash is cooked, carefully slice squash in half, lengthwise, allowing heat to escape. Place in fridge and allow to cool enough to handle.
  • While squash cools, roughly chop cilantro for ~1 cup.
  • Once cooled enough to handle, remove seeds from spaghetti squash halves. Then shred pulp with a fork.
  • Stuff each squash evenly with bison mixture.
  • Top each squash evenly with grated 1/2 oz cotija cheese (optional) and 1/4 cup cilantro.

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