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Smoky Bison Stuffed Spaghetti Squash

Total Time: 1 hour and 20 minutes
Prep Time: 
Cook Time: 
Servings: 4


  • 1 small spaghetti squash
  • 1 lb. Wholesome Farms Direct Source-Verified bison
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups organic spinach, chopped
  • 1 tbsp fresh rosemary, minced
  • 2 tsp smoked paprika
  • 2 tbsp organic tomato paste
  • 1 tsp fennel seeds


  1. Preheat oven to 375 degrees F.
  2. Halve the spaghetti squash. 
  3. Remove the seeds. 
  4. Place each half face face down on a baking sheet.
  5. Roast 45-50 minutes.
  6. Set aside to cool.
  7. In a large skillet, add the olive oil and heat over medium heat.
  8. Add the garlic and sauté about 2 minutes.
  9. Add the bison.
  10. Stir and cook for 8-10 minutes.
  11. Add the smoked paprika, fennel seeds, salt, pepper and rosemary.
  12. Continue to cook, stirring occasionally, for another 5 minutes.
  13. Stir in tomato paste, spinach and 1/4 cup of water.
  14. Turn heat to low, cover and simmer to let thicken.
  15. Using a fork, scrape out strands of spaghetti squash to make a "nest" of squash noodles.
  16. Top with meat mixture and serve.

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