Buffalo Bolognese with Spaghetti Squash

Buffalo Bolognese with Spaghetti Squash Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 tsp. freshly ground black pepper
  • 3 c. cubes organic spaghetti squash
  • ½ whole organic spaghetti squash
  • 16 oz. grass-fed buffalo, ground
  • 1 tsp. ground dried oregano, crushed
  • 1 c. chopped organic green bell pepper
  • 1 c. chopped organic yellow onion
  • 2 cloves organic garlic, minced
  • 2 cans organic seeded tomatoes (15 oz each)
  1. First, cook the spaghetti squash. Preheat the oven to 400 F. Poke holes in the outside of the squash and place on a baking sheet. Bake 45 minutes to 1 hour. Meanwhile, spray a large skillet with nonstick spray coating. Preheat over high heat. Add buffalo; cook, stirring occasionally, for 5 minutes. Drain fat and discard. Stir in tomatoes with their juice, green pepper, onion, garlic, oregano, and black pepper. Bring to a boil; reduce heat. Simmer covered for 15 minutes, stirring occasionally. Remove cover; simmer for 15 minutes more. (If you like a creamier sauce, give sauce a whirl in your blender or food processor.) Shred the spaghetti squash and place on serving plates. Place sauce over squash and serve.

 Name: Email: We respect your email privacyPowered by AWeber Email Newsletters 
Nutrient Information Per Batch

1134.89 kcal Calories, 494.15 mg Calcium, 109.22 g Carbohydrate, 246.4 mg Cholesterol, 39.07 g Total Fat, 10.57 g Fiber, 21.56 mg Iron, 294.56 mg Magnesium 3813.81 mg Potassium, 103.7 g Protein,94.74 mcg Selenium, 1035.82 mg Sodium, 19.56 g Sugars, 23.6 mg Zinc, 14.51g Saturated fat, 0 trans Fat, 12.89 g Monounsaturated fats, 4.29 g Polyunsaturated fats, 1631.18 IU Vitamin A, 3.75 mg Vitamin B6, 8.69 mcg Vitamin B12, 190.74 mg Vitamin C, 0 IU Vitamin D, 4.41 Vitamin E, 43.87 mcg Vitamin K, 252.32 mcg Folate,1.34 mg Vitamin B1(Thiamin),36.9 mg Vitamin B3(Niacin),1.59 mg Vitamin B2(Riboflavin), 10514.7 mcg Lycopene, 863.59 mcg Lutein and Zeaxanthin, 1.74 g ALA, 0 g EPA, 0 gDHA,1151.16 mg Phosphorous, 2.21 mg Manganese, 31.29 mcg Alpha carotene, 663.18 mcg Beta carotene, 12.59 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Nuts
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Seeds
  • No Grains
  • No Molds
  • No Legumes
  • No Citrus
  • No Gluten
  • No Poultry

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


Rate this recipe:  

 Name: Email: We respect your email privacyEmail Marketing by AWeber