Bison Bolognese Spaghetti Squash Rings

Prep Time: 15 minutes |  Cook Time: 1 hour 30 minutes |  Total Time: 1 hour 45 minutes  | Serves: 2-4
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
We've adapted one of our favourite recipes to make this delicious bison bolognese. Because it's the fall and there's plenty of squash at the market, we've combined the two for one tasty nutritious dish!

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  • 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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Bison Bolognese Spaghetti Squash Rings


1 tbsp (15ml) avocado oil
226g (8oz) Bison Steak Cubes
2 tbsp (30ml) olive oil
1 carrot, finely minced
1 small yellow onion, finely minced
2 stalks celery, finely minced
3-4 cloves garlic, finely minced
Salt and pepper to taste
1/4 cup (59ml) red wine
1 cup (237ml) beef stock
2 tbsp (30ml) tomato paste
398ml canned chopped tomatoes
1/4 tsp (1.25ml) dried oregano
1 bay leaf
1 large spaghetti squash
1/2 cup (125ml) mozzarella cheese
Fresh basil, for garnish


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