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Kitchen Notebook

October 17, 2016

Spaghetti Squash Buffalo Bolognese

60 Mins

Prep Time: 60 minutes

Serves 2

Ingredients:

  • 1 Spaghetti Squash
  • 2 Red Tomatoes, stems removed
  • 1 Onion, chopped
  • 2 Carrots, chopped
  • 2 Celery stalks, chopped finely
  • 1 pack Ground Buffalo, thawed
  • 3 Tbsp. Olive Oil
  • 3 cloves Garlic, sliced very thin
  • 2 tsp. Sugar
  • Salt and Pepper to taste

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.

60 Mins Buffalo Carrot Celery Dinner Fall Garlic Italian Meat Spaghetti Squash Tomato

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60 Mins Buffalo Carrot Celery Dinner Fall Garlic Italian Meat Spaghetti Squash Tomato


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