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Spaghetti Squash Boats with Bison
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Smoky Spaghetti Squash Boats with Bison

Serves 4


  • 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)


  • 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.