Slow-Cooker Bison & Winter Root Veg Ragu over Roasted Spaghetti Squash
Cozy, hearty, and a little unexpected: a slow-cooker bison & root-veg ragu that tastes like it simmered all day (because it did), served over silky roasted spaghetti squash. Winter produce (carrots, onion, squash) makes it sweet and rich without needing much else.
Back to full listIngredients
- Ground bison 90/10 12 oz $11.49 sale (16 oz)
- Simple Truth Organic fat free chicken broth (or low sodium) 1 1/2 cups $2.00 sale (32 oz)
- Yellow onion 1 medium, diced $2.99 (3 lb bag)
- Rainbow carrots 8 oz, diced $2.99 (2 lb bag)
- Parsnip (optional but very seasonal) 4 oz, diced $3.99/lb
- Spaghetti squash 1 medium (about 2–2 1/2 lb) $1.79/lb
- Garlic (bulb) 3 cloves, minced (or 1 Tbsp diced garlic) $0.50 each
- Olive oil 1 Tbsp
- Tomato paste (optional but helpful) 1 1/2 Tbsp
- Dried oregano 1 tsp
- Dried thyme (or fresh if you have it) 1/2 tsp
- Kosher salt 1 tsp, divided
- Black pepper 1/2 tsp
- Basil (optional garnish) A few leaves, torn $3.99 (3 oz)
- Parmesan (optional) 2–3 Tbsp, grated
Instructions
- Slow cooker setup: heat a skillet on the stove over medium-high heat. (If you don’t want to brown, you can skip, but browning adds a lot.)
- Prep and brown bison: add 1 Tbsp olive oil to the skillet. Add 12 oz ground bison, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Cook 5–7 minutes, breaking it up, until browned. Drain excess fat if any.
- Build flavor base: add 1 diced medium onion, 8 oz diced carrots, 4 oz diced parsnip (optional), and 3 minced garlic cloves to the skillet. Cook 3–4 minutes until the onion starts to soften. Stir in 1 1/2 Tbsp tomato paste (optional) for 30 seconds.
- Slow cook: scrape everything into the slow cooker. Add 1 1/2 cups chicken broth, 1 tsp dried oregano, 1/2 tsp dried thyme, and the remaining 1/2 tsp kosher salt. Cook on HIGH 3–4 hours or LOW 6–7 hours, until vegetables are tender and the mixture is thick and saucy.
- Roast the spaghetti squash (oven method, under 1 hour): heat oven to 425°F. Carefully halve 1 medium spaghetti squash lengthwise and scoop out seeds. Rub cut sides with a little olive oil (about 1 tsp total) and sprinkle with a pinch of salt. Place cut-side down on a sheet pan and roast 35–40 minutes, until easily pierced.
- Shred and serve: use a fork to rake the roasted spaghetti squash into strands. Taste the bison ragu and adjust salt/pepper. Spoon ragu over squash. Finish with torn basil and 2–3 Tbsp grated Parmesan if using.
Health notes: ~650 calories per serving (estimate). Healthiness: High—lean protein, lots of vegetables, lower-carb swap using spaghetti squash. Sodium depends on broth; use low-sodium if watching salt.
Drink pairing: Tomato-less, savory ragu likes medium-bodied reds with freshness. - Best styles: Sangiovese (bright cherry + herbs), Barbera (juicy acid), Pinot Noir (earthy-light) - Local CA pick: **Bogle “Phantom” Pinot Noir** (CA) or a **Central Coast Sangiovese** (often Paso Robles) if available.