Spaghetti Squash with Italian Bison Meat Sauce

Ingredients:

• 1 jar marinara sauce
• 1 medium spaghetti squash, halved
• 1 tablespoon of avocado oil or ghee
• ½ onion, chopped finely
• 1-2 garlic cloves, minced
• 1 package ground bison
• Dried Italian seasoning
• Pink or sea salt & fresh cracked pepper to taste
• *optional: fresh basil / parsley

Instructions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Cut spaghetti squash lengthwise in half. Remove the seeds and membrane and discard.

Coat the inside of spaghetti squash halves with ½ tablespoon fat of choice, season with salt and pepper, and place flesh side down on the prepared baking sheet. Bake for about 30 minutes until squash is fork tender. Cook for less time for more al dente ‘noodles’. Cook for more time for softer ‘noodles’.

While squash is roasting, prepare the meat sauce. Heat a large saute pan over medium heat with ½ tablespoon of fat.

Add onions and garlic. Cook for about 3 minutes until translucent. Add bison meat into onion mixture, breaking up to desired consistency. Stir occasionally and cook until browned.

Pour tomato sauce over ground meat and add dried seasoning.

When squash is done cooking, remove from the oven and let it cool. Flip the squash halves over, then use a fork to gently scrape the flesh to create spaghetti-style noodles.

Serve meat sauce over spaghetti squash. Garnish with fresh herbs, if desired.