One spaghetti squash
1 jar of spaghetti sauce ( no sugar added)
1 diced onion
1 diced bell pepper
1 pound ground bison
3 Tablespoons grated parmesan cheese
Spaghetti squash is one of my favorite things to make while I am on the 21 Day Fix. I love that you can make a hearty casserole and really only use a few of the colored containers to make it. For this dish all I did was cook my squash in my Instant Pot for about 15 minutes on the slow cooker mode. This is my favorite way to cook spaghetti squash.
All I do is wash it off, poke a few holes in it and set the timer. You have to be very careful taking the squash out of the pot once it is cooked as it is very hot. Carefully slice it open and scoop out the seeds. Next I take a large fork and scrape out all the squash threads. It is so cool the way they look like spaghetti when cooked. I also place the squash in a colander so the excess water can drain out. You can also roast your squash in the oven but it just takes a little longer. If you roast it in the oven make sure you poke some holes in it and microwave it for about 4 minutes first. This way it is easier to split open and slice.
While the squash is draining I take a large pan and cook up the bison, onions, peppers and garlic. I sauté all of this together for about 10 minutes, just long enough for the flavors to marry each other. Next I add in some of the spaghetti sauce, I do not like to use the whole jar but you might 🙂 Next I mix the squash and the bison/veggie mixture together and place in a glass pan and cook on 350 degrees for about 20 minutes. Before I serve it up to the family I top it off with a little parmesan cheese. You do not need lot of cheese so do not go hog wild.
This is an excellent dish to serve the next day as well. I love the way the flavors come together over night.