Hi guys! I’ve been on a bit of a hiatus from the site as its been a busy few months. We just got back from our Olympic Break trip to Maui and I have been prepping to become a Booty Barre instructor here in Calgary at The Sweat Lab, what a killer workout! It’s a high energy 60min class that combines pilates, yoga and ballet. No ballet shoes, jazz hands or dance experience is necessary…your buns will feel burn. :)
With being busy I still try to create exciting healthy meals for the big man, keeping him full is a full time job in itself ;). I made this a few weeks back it was awesome and super easy!
ROASTED SPAGHETTI SQUASH WITH BISON AND BROCCOLINI
(Makes 2-4 Servings)
- 1 spaghetti squash, whole
- 1 onion, diced
- 1 celery stalk, diced
- 1/2 cup shredded carrots
- 3 cloves of garlic, minced
- 1/3 cup fresh basil, chopped
- 1 lb. of organic ground bison meat
- 1 jar of organic, low sugar pasta sauce
- salt & pepper to taste
- organic shredded parmesan
- cooking spray
- 1 tbsp olive oil
- 2 bunches of broccolini
Preheat oven to 375 degrees.
Using a sharp knife, pierce the squash all over. Place the spaghetti squash in a baking dish and roast for about an hour and 15-20 minutes, rotating half-way through. (Note: roasting time may vary slightly depending on size of squash you use.) Let cool. When cool enough to handle, slice in half lengthwise and scoop out the seeds. Scrape squash with a fork to remove in strands. Season with salt & pepper.
Spray a large non-stick pan with cooking spray and put onto medium-high heat. Add the celery, carrot, and onion and sauté until translucent. Add 2 cloves of minced garlic and sauté for 1 minute.
Add ground bison and cook until browned through and add salt & pepper to taste. Add in the tomato sauce & basil, reduce heat and let simmer for at 5-10 minutes, uncovered.
In the meantime bring a large pot filled with water and salt to a boil. Remove and discard the bottom third of the broccolini stems. When the water comes to a full boil add the broccolini and cook over high heat for 2 minutes until the stalks are crisp tender and drain. Heat the olive oil in a saute pan. Add 1 clove of minced garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through and season with salt & pepper.
Once the bison and sauce is finished, place over the roasted spaghetti squash and sprinkle with parmesan cheese. Serve on a plate with the sautéed broccolini and enjoy!