Why buffalo? I’m glad you asked. It is one of the most protein-rich/lean meats you can find out there that still tastes delicious. Look at the health benefits compared to the other meats! And where do you find it in the Burgh? Easy. Strip District Meats. Oh, and this one’s for all you fellow spaghetti squash lovers (or soon to be).
What you’ll need:
- 1 lb ground buffalo/bison (or meat of choice [or no meat])
- 1 spaghetti squash
- 1 jar of your favorite pasta sauce
- 1/2 an onion
- 3 cloves garlic
- Parmesan cheese (optional)
- Olive oil
- Salt & pepper
- Preheat oven to 350F. Cut spaghetti squash in half (helps to microwave with slits for a few minutes). Take out seeded portions with a spoon. Put some olive oil, salt & pepper on both halves. Place cut-side down on baking sheet and cook for ~45 mins
- In a pan, sauté some olive oil, the onion, and garlic. Once you can smell the garlic, throw the meat in the pan. Cook thoroughly
- Put red sauce in your pan. Simmer until you get the desired thickness. Set aside
- When spaghetti squash is done, carefully flip them over and use a fork to break it up (to make it look like spaghetti!)
- Add the bolognese to each half (as pictured above). Then add some parm for that extra flavor (parsley would be a good addition too!)
- Bring the oven to 425F and put them in, cut-side up, for another 5-10 mins or until the cheese has melted
- Eat up
Nutrition junky? #same. Here you go:
Yinzer Eats. Where Yinzers Eat.
