May 3, 2016
Spaghetti Squash with Brocolini & Bison
Have you seen the multitude of recipes that are posted on Facebook and wished that you had time to make them all of them? Well, I did make one of the recipes but I changed it up a bit. When a person just uses salt, pepper, Italian seasoning, and red pepper flakes and expects something extremely flavorful amazes me. Red pepper flakes only adds heat but not much for the flavor at all. I have done the dousing the noodles with marinara sauce thing, and, to be honest, I am not crazy about it. But this recipe is good. Ok, so I tried a couple of things that I have never eaten before in this recipe, brocolini and bison. Brocolini looks like broccoli but it is more tender. Bison is, you know, where the buffalo roam meat. It was on sale when I went to the store for the brocolini. If you are not adventurous use ground meat of your choice or just go meatless.
1 tbs olive oil
1 bunch brocolini, chopped
4 garlic cloves, minced
1 cup of shredded mozzarella cheese or an Italian blend of cheeses
1/4 cup of shredded Parmesan cheese
1 tsp Italian seasoning
salt/pepper to taste
1/4 tsp red pepper flakes
What I added:
1 onion chopped
1 tbs clarified butter or ghee
1 chicken bullion cube, I use Knorr
1 lb of bison, or less of the amount that I used.
Cut the spaghetti squash in half. Clean the seeds out of the middle. Apply olive oil to the inside of the squash. Place on a pan lined with aluminum foil or parchment paper. Bake at 350 degrees for about 40 minutes or until tender.
Place a large skillet or non-stick pan on medium heat. Add the oil and butter. then add the chopped onion and saute until translucent or a little brown on the edges. Next, add the garlic and saute for a couple of minutes. Place the bison in the pan and cook until brown. Place the meat mixture in a bowl and set aside.
Add the chopped brocolini in the same pan and add a little butter. Cover and simmer until tender. You can add a little water, but it is not really needed if you lower the heat a bit. Once the brocolini is done stir into the meat mixture. add the cheese but save enough to sprinkle on the top, 1/4 cup or more. Salt\pepper the mixture to your taste. Remember that cheese adds saltiness to the food.
Fill the shells with the mixture and sprinkle with cheese. Bake for 15-20 minutes until the cheese is golden brown. Serve with crispy bread. Enjoy!