Puttanesca over Spaghetti Squash

This is a yummy recipe my son-in-law gifted us for Christmas a few years ago... he put the recipe and all the ingredients in a dutch oven under the Christmas tree! So thoughtful! I just switched it up a tad by adding bison and spaghetti squash instead of pasta... I think you will like it! As I age, I find that pasta and bread don't serve me well... thus nutritious squash instead! Spaghetti squash has a honey taste and is packed with Vitamin C and antioxidants, preventing your cells and DNA from damage. Believe me, your kids will like it too! 

(GF, DF if you omit the cheese)



Garlic (2 cloves)

Anchovies (2-3)

Red Pepper flakes (1/2-1 teaspoon)

Olive oil (1/4 cup?)

1 lg. can crushed plum tomatoes

Black olives (air dried) 8

Capers (a tablespoon or 2)

Pinch of sugar or a Tablespoon of real maple syrup

Salt and pepper

1 pound of ground bison

1 spaghetti squash


Pecorino cheese


Put squash in oven at 400 degrees for around 40 -60 minutes. Put in whole or cut in half and put in casserole dish cut side down with 1/2 inch of water. When you can put a fork in easily it is done! I prefer it baked whole till its kind of caramelized inside.

Simmer chopped garlic, anchovies, and red pepper flakes in olive oil until garlic is golden. Add lightly blended tomatoes together with olives and capers. Simmer for 30 - 45 minutes or longer with lid on. Stir occasionally. 

In a separate pan sauté bison meat... drain off fat and add to sauce mixture.

Simmer on low until squash is out of the oven.

Remove seeds from the squash. Fork out the squash meat so it looks shredded. Put a cup of squash in each pasta bowl with a dollop of butter on top... put a ladle or two of sauce on top... and a sprinkle of cheese, a bit of maldon salt and pepper.


So comforting! Enjoy!



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