Buffalo/bison Bolognese Over Garlicky Spaghetti Squash With A Dollop Of Ricotta

Ingredients Squash

1 spaghetti squash1⁄4 cup olive oil, divided1 tsp garlic saltpepper1⁄2 cup shredded parmesan3 Tbs fresh parsley, chopped

Ingredients Buffalo/bison Bolognese

1 lb buffalo/bison or beef or vegetarian alternative such as soy mince or tempeh1 Tbs fennel seeds1 Tbs olive oil1⁄2 red onion, chopped2 cloves garlic1 cup marinara sauce1 can diced tomatoes1⁄2 cup red wine1 tsp dried oregano1 tsp dried basil1⁄2 tsp garlic salt1 Tbs sugar1 1/2 Tbs fresh rosemary2 Tbs fresh parsley, chopped

Directions

1. Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise. Rub with 1 Tbs olive oil, sprinkle with salt & pepper. Place cut side down on cookie sheet. Bake 35 minutes.2. Brown meat in a large skillet. Remove to plate. Place 1 Tbs oil in skillet. Add onion & sauté 1 minute. Add garlic & sauté 30 seconds. Pour in tomatoes, marinara & wine. Add meat to sauce. Stir in fennel, oregano, basil, garlic salt & pepper, simmer 5 minutes. Stir in parsley & rosemary. Simmer an additional 5 minutes.3. Remove spaghetti squash from oven. Use a fork working it horizontally to scrape off the squash strands trying not to break them, but just separate them. In a small bowl mix the squash strands with the olive oil, Parmesan, parsley, garlic salt & pepper.4. Serve the bolognese over the spaghetti squash. You can either serve it on a platter or fill the empty squash hulls using them as a bowl.5. Top with fresh ricotta & decorate with fresh rosemary & parsley. Serve.