👉 You can substitute Bison with Ground Veal, Ground Sirloin, Ground Lean Turkey or a mixture of any of these.
Acorn, Delicata, or Butternut Squash, halved, seeds/flesh scraped out (make however many you’ll be enjoying)
Olive Oil Spray
Tiny Pinch Cinnamon
2 Tbsp. EVOO
1 Medium Sweet Onion, finely diced
2 Stalks Celery, finely diced
1 Large. Whole Carrot, peeled, finely diced or grated
Finger pinch Red Pepper Chili Flakes
1 tsp. Fennel Seeds
1 1/2 tsp. Kosher Salt, divided
Finger pinch Black Pepper
1 lb. Ground Bison
1 Tbsp. Tomato Paste
3 Tbsp. Balsamic Vinegar
28 oz. can Crushed Tomatoes, undrained
Tiny pinch Cinnamon
Directions: Pre heat oven to 375°F.
Cover a rimmed baking sheet with foil; set aside.
Step 1: Prepare any of the squash (see suggested portions). Place flesh side up on covered baking sheet. Liberally spray with olive oil. Sprinkle a bit of garlic salt and a small sprinkle of cinnamon onto each half. Place in pre heated oven and roast for about 45 min., or until tender when pierced with a fork.
Step 2: Meanwhile, using a large skillet, or pot, add EVOO and heat over med-high. When hot, add onion, celery, carrot, red pepper flakes, fennel seeds and 1/2 tsp. salt. Sauté until veggies are tender, about 5 – 7 min.
Step 3: Add meat, 1/2 tsp. salt and black pepper. Brown meat, breaking up as you go; about 5 min. Mix in tomato paste. Add balsamic; scrape bottom to lift and incorporate any browned bits. Cook, uncovered for about 3 min. then add tomatoes, remaining 1/4 tsp. salt and cinnamon. Simmer, uncovered for 15 – 20 min. Garnish with Flat Leaf Parsley if desired. Scoop your portion into the center of the roasted squash you chose.
Full Meal Portions:
2 Unit Portion:
3 oz. Bolognese sauce
1/2 typical sized any squash
3 Unit Portion:
4 oz. Bolognese sauce
1/2 medium sized any squash
4 Unit Portion:
5 oz. Bolognese sauce
1 typical sized any squash
5 Unit Portion:
6 oz. Bolognese sauce
1 medium sized
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