Bison Bolognese Spaghetti Squash Rings

Directions

• Preheat a skillet over medium high heat. Add the avocado oil then the bison and cook until nicely browned on all sides – about 10 minutes.
• Add the olive oil, carrot, onion, celery and garlic, and cook until fragrant – about 5 minutes. Season to taste with salt and pepper.
• Next stir in the red wine, beef stock, tomato paste, chopped tomatoes, oregano, and bay leaf. Cover and reduce the heat to low. Simmer for 1 hour and 30 minutes, until the bison is tender.
• Meanwhile, preheat oven (or grill) to 400°F. Using a sharp knife, carefully slice the squash into 1.5 inch thick rings. Remove the seeds and place on a parchment lined baking sheet. If grilling, put them on a plate to bring out to the grill. Spray with avocado oil spray, and season with salt and pepper to taste.
• Roast for 30 minutes per side in the oven, or grill them over direct heat for 15-20 minutes per side.
• To serve, spoon the bison bolognese into the centre of the squash rings. Top with the cheese, and broil until the cheese melts. Garnish with fresh basil.

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