Prep Time: 60 minutes
Preheat the oven to 350 degrees. Use a fork to stab holes all over the squash. Place onto a baking sheet and into the oven for 1 hour or until soft.
Meanwhile, bring a large pot of salted water to a boil. Score a small X into the bottom of each tomato and place them in the boiling water. Blanch for 1 minute. Remove the tomatoes and place them in a large bowl filled with ice water until cool to the touch. Gently peel with a small knife, starting at the X. Purée the peeled tomatoes in a blender or food processor until smooth. Alternately, gently smash with a potato masher for a chunkier sauce.
Heat 2 Tbsp. oil in a large pot over a high flame until hot. Add the onions, carrots and celery, and season with a pinch of salt. Cook for about 10 minutes, stirring occasionally. Add the ground buffalo, season with a pinch of salt, and stir. Cook until browned and almost all moisture is gone, about 7 minutes. Add the garlic, stir and continue cooking another 3 minutes. Add the tomato purée, sugar and a pinch of salt. You can also add a splash of red wine and/or milk if you have them on hand. Bring to a simmer and reduce heat to low. Stir often, cooking until the sauce thickens, about 30 minutes.Cut the squash in half and scoop out the seeds. Scrape the inside flesh with a fork to resemble spaghetti. Divide between 2 plates and top with the bolognese.