Buffalo Bolognese with Spaghetti Squash

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.

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.

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