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Name: Stuffed Spaghetti Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 whole Spaghetti Squash Halved and Seeds Removed; 1 pound Ground Bison; 4 tablespoons Creme Fraiche 1 tablespoon per half squash; 1 Handful Basil; 30 mLs Olive oil; 4 cloves Garlic; 1/2 Lemon Lemon Juice + Zest; 8 oz Tomato Sauce; 105 grams Asiago Cheese; 105 grams Gruyere Cheese; 1/2 Onion Diced; 1 Red bell pepper Diced; 2 teaspoons Smoked Paprika; 1/2 teaspoon Red Chili Flakes

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INGREDIENTS

2 whole Spaghetti Squash ; Halved and Seeds Removed
1 pound Ground Bison
4 tablespoons Creme Fraiche ; 1 tablespoon per half squash
1 Handful Basil
30 mLs Olive oil
4 cloves Garlic
1/2 Lemon Lemon Juice + Zest
8 oz Tomato Sauce
105 grams Asiago Cheese
105 grams Gruyere Cheese
1/2 Onion ; Diced
1 Red bell pepper ; Diced
2 teaspoons Smoked Paprika
1/2 teaspoon Red Chili Flakes

INSTRUCTIONS

Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Bake the squash for 15 minutes first. remove from the oven.

Heat a pan with olive oil on high heat. Add the pepper and onion slices and cook until slightly translucent. Add the chicken and season it with S+P, smoked paprika and red chili flakes. after 2 min, add the tomato sauce. and cook for an additional 5 min. your chicken will not be fully cooked, it will finish cooking in the oven. set aside.

To make the basil sauce; in a small food processor, add a handful of basil leaves, olive oil, lemon, S+P. pulse until combined.

Place the squash in a baking dish and rub the cut sides with the basil sauce then season with salt and pepper. Place 2 whole mashed garlic cloves in the center of each squash. If using creme fraiche, add it to the middle of the squash then spoon the ground chicken and tomato sauce evenly into each spaghetti squash.

Add gruyere and asiago over the top, sprinkle with more pepper + red chili flakes. Transfer to the oven and bake 30-40 minutes, until the squash is tender and and the cheesy is melted.

NOTES

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Stuffed Spaghetti Squash

2 whole Spaghetti Squash Halved and Seeds Removed
1 pound Ground Bison
4 tablespoons Creme Fraiche 1 tablespoon per half squash
1 Handful Basil
30 mLs Olive oil
4 cloves Garlic
1/2 Lemon Lemon Juice + Zest
8 oz Tomato Sauce
105 grams Asiago Cheese
105 grams Gruyere Cheese
1/2 Onion Diced
1 Red bell pepper Diced
2 teaspoons Smoked Paprika
1/2 teaspoon Red Chili Flakes

Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Bake the squash for 15 minutes first. remove from the oven.

Heat a pan with olive oil on high heat. Add the pepper and onion slices and cook until slightly translucent. Add the chicken and season it with  S+P, smoked paprika and red chili flakes. after 2 min, add the tomato sauce. and cook for an additional 5 min. your chicken will not be fully cooked, it will finish cooking in the oven. set aside.

To make the basil sauce; in a small food processor, add a handful of basil leaves, olive oil, lemon, S+P. pulse until combined.

Place the squash in a baking dish and rub the cut sides with the basil sauce then season with salt and pepper. Place 2 whole mashed  garlic cloves in the center of each squash.  If using creme fraiche, add it to the middle of the squash then spoon the ground chicken and tomato sauce evenly into each spaghetti squash.

Add gruyere and asiago over the top, sprinkle with more pepper + red chili flakes. Transfer to the oven and bake 30-40 minutes, until the squash is tender and and the cheesy is melted.

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Nutrition

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Serving Size: 1 Serving (232g)
Recipe Makes: 4 Servings

Calories: 316
Calories from Fat: 188 (59%)

Amt Per Serving		% DV

	Total Fat 20.8g	28 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.3g
Cholesterol 85.6mg		26 %
Sodium 384.6mg		13 %
Potassium 686.6mg		18 %
Total Carbohydrate 8.9g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 6.6g
Protein 23.1g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 316

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