Buffalo spaghetti squash is just one of my favorite recipes for using skillet. I love spaghetti, but I favor a low-carb alternate to the white bread and whole grain noodles. Spaghetti squash fits right in and that I get all of the beta-carotene goodies using it. Winter squash is a great food for the winter season. The buffalo, or bison, is a lean beef, a healthy choice to feedlot beef. In this recipe I use a jar of organic skillet, but occasionally I make my own sauce with diced tomatoes, tomato sauce and Italian spices.
This is what you will need to create Buffalo Spaghetti Squash:
1 spaghetti squash 1-1/2 lbs buffalo, floor one tbsp organic spaghetti sauce one can tomato soup or soup
Step 1: You will need to bake the spaghetti skillet. Cut the squash in half lengthwise and scoop out the seeds as well as the stringy fibers. Save the seeds for a bite! Set the squash flesh side down in a sauce with approximately 1″ of water. Bake in the oven at 350 for approximately 45 minutes to one hour. If it is fork tender, then remove the skillet in the oven.
Step 2: Brown the buffalo meat. Add the skillet. If you like more sauce, then add the sauce. Simmer on low heat for 5-10 minutes to bring the aromatic qualities of these herbs at the sauce.
Step 3: Once the squash is done, use a fork and then scrape the flesh out. It’ll resemble noodles! Serve the skillet onto the plates and top with the meat mix.
This can be a healthy alternative to spaghetti noodles if you’re searching for a low-carb meal, along with a healthy winter food. It tastes good too!
2009 Shanna Ohmes
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