I’m a big fan of grass-fed meat and an even bigger fan of bison, but last week I hit the jackpot! A friend hooked me up with some Vermont bison thanks to the guys at the Bison Project. And this is what I did with it.
1 lb ground bison
1/2 vidalia onion, chopped
1 jar of tomato and basil pasta sauce
1 TB fresh parsley
1/4 tsp dried oregano
1/2 tsp dried basil
1 bag fresh arugula
1 spaghetti squash
Salt to taste
Cut spaghetti squash in half lengthwise, place face down, and cook at 350 for 25-30 minutes. You’ll know it’s done when you can easily poke it with your fork.
While the squash is cooking, brown ground bison in a large skillet at medium heat.
In a separate pan, saute onion until soft. When meat is browned, drain and place back on heat. Add onion, pasta sauce, and herbs. Cover and simmer. In the pan you used to cooked the onion, add 1 tsp olive oil and saute arugula. Depending on the size of your pan, you may need to cook arugula in two batches. Add arugula to meat sauce and mix well.
*Note: In the above picture, the greens used are actually broccoli rabe, which I used the first time I made the dish. But the broccoli rabe was pretty bitter immediately after cooking (it mellowed out about a day later) so I tried again with arugula and that was way more successful.