Careme

Ingredients

• Simple Truth™ 90/10 Natural Ground Bison Pack 1 lb $11.49 sale (reg $11.99)
• Organic Spaghetti Squash 1 medium (about 2.5–3 lb) $1.99/lb
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $3.99
• Organic Jumbo Yellow Onion 1 small $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $1.99 (3 ct)
• Fresh Organic On-the-Vine Tomatoes 2 medium, chopped (or 1 cup chopped) $3.19/lb
• Tomato paste 2 Tbsp (pantry)
• Red wine or broth 1/3 cup (optional but great)
• Dried oregano 1 tsp (pantry)
• Smoked paprika 1/2 tsp (pantry)
• Olive oil 2 Tbsp (pantry)
• Salt & black pepper to taste
• Parmesan or aged cheese 2–4 Tbsp, optional

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan.
2. Cut spaghetti squash in half lengthwise. Scoop out seeds. Rub cut sides with a little olive oil and salt. Place cut-side down on the sheet pan.
3. Roast until tender, 30–40 minutes (a knife should slide in easily).
4. Meanwhile, prep veg: thin-slice onion; mince garlic; slice mushrooms; chop tomatoes.
5. Stove: Heat a large skillet over medium-high. Add 1 Tbsp oil, then mushrooms and a pinch of salt. Cook until they brown and release moisture, 6–8 minutes.
6. Add onion to the mushrooms with another splash of oil if needed. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
7. Add ground bison. Break up and brown well, 5–7 minutes. Season with salt, pepper, oregano, and smoked paprika.
8. Stir in tomato paste; cook 1 minute. Add chopped tomatoes and the red wine/broth (if using). Simmer 8–12 minutes until thick and glossy. Taste and adjust salt/pepper.
9. When squash is done, flip halves over and use a fork to scrape into strands. Divide squash “noodles” between 2 bowls.
10. Top with bison-mushroom ragù. Finish with Parmesan if you like.