Spaghetti Squash With Bison Marinara Sauce

This recipe is super simple and one of my staple Dzgo-to’sdz when it’s cold out. It’s great for meal prepping. You can double up this recipe and make more for the week ahead or for a crowd. If you like you can use lean ground beef or ground turkey as well if you can’t get ahold of the Buffalo meat. Bison is the Dzfancydz French way of saying it! The spaghetti squash instructions are in the original The Bikini model Cookbook p. 137.


  • 1 lbs. ground, sirloin bison
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • 1 cup mushrooms, chopped
  • 1 small zucchini, chopped
  • 1 red pepper, chopped
  • 10 fresh tomatoes, chopped
  • 2 tsp. Oregano fresh or 1 tsp. dried
  • 2 tbsp. fresh basil or 2 tsp. dried
  • 2 tsp. fresh rosemary or 1 tsp. dried
  • 1 tbsp. fresh parsley or 1 tsp. dried
  • 2 tsp. fresh marjoram or 1 tsp. dried
  • Sea or iodized salt and pepper to taste
  • Dried Chilies to taste
  • 5 cups spaghetti squash, cooked as per p. 137 The Bikini Model Cookbook


  1. In a medium/large stewing pot, cook bison over medium heat for 2-3 minutes.
  2. Add the onion, garlic, mushrooms, zucchini, red pepper, tomatoes and spices, along with salt, pepper and dried chilies if you like.
  3. Cook for 5 to 10 minutes stirring occasionally, then simmer covered for


Makes 5 servings: Serving Size= 1 cup spaghetti Squash and approx. 1 cup of Bison Marinara Sauce

Calories Per Serving: 257, Protein, 22.8g, Carbohydrates: 22.5g, Fat: 10.1g

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