Bison Marinara Bowls

This is a quick weeknight dinner, and the shortcut for cooking the spaghetti squash is one you’ll use again and again. Yes, I too love those crispy edges from baking the squash in the oven as much as anyone,, but if the choice is to wait 45 minutes or get dinner on the table quickly, you’ll love it just as much.

Also, since the recipe uses marinara from a jar, it also makes this a great option for a weeknight dinner. Typically I will purchase something with minimal ingredients; tomato, herbs and perhaps olive oil, that’s it. So it’s clean. I love bison, it’s lean and flavorful, and will most likely be grass-fed rather than feedlot-fed. If you don’t have a preference, you can use any ground beef.

Finally to add to the ultimate laziness, place the squash halves into large soup bowls, give each person a fork and make the family “scrape” their own! Then pour the sauce over. It gets the family interacting in the kitchen. It makes great leftovers too. The spaghetti squash can me layered into the casserole dish and sauce poured overtop. A little dairy-free shredded parmesan keeps it paleo and adds another dimension of flavor.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Bison Marinara Bowls

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

• 1 to 2 Tablespoons olive oil or avocado oil
• 1 medium yellow onion, diced
• 4 cloves garlic, diced
• 4 ounces Baby Bella mushrooms, sliced
• 2 pounds ground grass fed bison (or ground beef)
• 1 Tablespoon clean* all-purpose seasoning, such as Paleo Powder
• 1 jar clean* basil and tomato marinara, such as Rao's
• Salt and pepper to taste
• 2 spaghetti squash, cut in half and seeded. (I like to cut width wise, rather than length wise to create a bowl shape.)

Method

1. Place the spaghetti squash cut-side down in a baking dish, add 1/4 cup water and cover tightly with plastic wrap. Microwave for 15-18 minutes, until fork tender. (see Pro Tip)
2. While spaghetti squash is cooking, in a skillet large enough to accommodate all of the ingredients, sauté the onion and garlic in oil until softened and slightly caramelized.
3. Add mushrooms and sauté until they release their liquid. (Always allow mushrooms to cook until they release their liquid or they will have a mushy texture.)
4. Add the ground bison and brown until it is no longer pink, breaking it up with a spatula or wooden spoon to yield a smooth, crumbly texture. Pour off the excess liquid. Add seasoning, salt and pepper to taste.
5. Add marinara sauce and simmer for 5 to 15 minutes.
6. While the sauce is simmering, take the spaghetti squash from the microwave and carefully remove the plastic wrap away from you. Be cautious, as it will accumulate steam and can cause burns. Scrape the spaghetti squash into strands, leaving the exterior shell intact if you wish, to be served as the “bowl”, then placing it into a serving bowl.
7. Pour the marinara meat sauce onto the squash and serve immediately. Serves 4.

Pro Tip

Cooking the squash in the microvave is a quick technique. It yields an "al dente" texture and takes half of the time to roast in the oven. Be sure to use a casserole dish that fits into the microwave. It may be necessary to cook in batches if they don't all fit.

*Clean specifies that the product contains no "off limits" ingredients, such as seed oils, guar gums, etc.

https://livingdelishandnutrish.com/recipe/bison-marinara-bowls

©Tina Wells Luxury Brands, LLC

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