I have absolutely fallen head over heels in love with bison and am on a quest for bison sausages because I think a bison sausage dog would be divine! But today we’re talking about spaghetti, or at least the spaghetti sauce because I have been trying to be as low carb as possible and my spaghetti was in fact roasted spaghetti squash which was super easy and super delicious. It’s not as filling as pasta so next time I think I’ll add a salad or some other fibrous vegetable. But I’m getting off track (& hungry) again…
Whole Foods – as expensive as they tend to be – is one of my favorite little places on earth, and when I decided I wanted bison meat in my spaghetti sauce it didn’t seem like the regular canned stuff I usually buy would do it any justice… but I wasn’t going to lie to myself: that day I just didn’t have time to make sauce from scratch, so I picked up a jar of organic “traditional” spaghetti sauce (as it said on the jar) and decided to jazz it up on my own with fresh basil and mushrooms and minced garlic.
Although The Husband has found that he is not a bison fan, I have learned that one half pound of bison meat wasn’t enough. This sauce is soooooo delicious that I ate the whole pot. Granted, it was a small pot, but one thing I like having leftovers of is spaghetti, so next time I will definitely get the full pound of bison… and try not to eat it all in one sitting.
BONUS RECIPE: Roasted spaghetti squash 1 large spaghetti squash extra virgin olive oil salt (optional)
Preheat oven to 400 degrees and spray a cookie sheet with cooking spray. Slice spaghetti squash horizontally and remove all seeds. Rub both sides of each spaghetti squash section with olive oil and sprinkle with salt if desired. Roast in the oven for 20 – 30 minutes or until the squash is tender and begins to pull away easily with a fork.