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Bison Sauce and Spaghetti Squash

September 25, 2012

Over the past four years I’ve gone from omnivore to strict vegetarian, flirted with vegan, branded myself a pescatarian, slowly introduced meat into my diet a few times a year and last night, the final step in the evolution: I cooked meat myself. I didn’t start with chicken or beef, though; this is ground bison from Maryland’s own Gunpowder Bison. Butchers George and Marty of Union Market’s Harvey’s Market talked at length about bison’s health properties — high protein, low fat, high iron — and convinced me it would be easy to make. They were right. Browned ground meat + tomatoes and spices to make a sauce, served on top of spaghetti squash = an awesome, all-local dinner.

I’m not sure how often I’ll cook meat (although I’d rather buy it from local farmers and know exactly where it’s coming from than order it in a restaurant) but happily my first experience was a good one.

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