bison & veggie stuffed squash

Ground bison is a staple in my house.  It’s a lean, low-cholesterol meat loaded with omega 3s, zinc, and iron.  I prefer it to beef because it’s easier to digest, and helps to fight inflammation in the body.

This dish is a crowd pleaser, and really easy to make. I love finding small squash to stuff and serve individually to wow your guests. You can always keep a big bowl of the bison and veggies ready in the fridge and add spoonfuls to salads and soups, or even eat cold for a snack!


1 pound grass-fed bison

3 tablespoons avocado oil or coconut oil

1 large onion or 3 spring onions, chopped

10 cloves of garlic, sliced

2 tablespoons (or more) fresh ginger chopped, skin on

2 tablespoons (or more) fresh turmeric chopped, skin on

2 heads kale, chopped

2 large carrots, peeled and grated

Juice of 1 lemon

1 ¼ teaspoon salt

½ teaspoon black pepper

Your choice of squash, roasted, halved, with seeds removed.  (I like small butternut or delicata, or you can use roasted yams or sweet potatoes.)

  1. Sauté the oil, onion, garlic, salt and pepper in a large pan over medium heat for 8 minutes until the onion starts to caramelize.
  2. Add the ginger and turmeric and sautee for another 2 minutes.
  3. Add the bison and sauté 3-5 minutes until it’s only slightly pink.
  4. Add the chopped kale and lemon and cook for another 5 minutes until the kale is nice and wilted.
  5. Add in the grated carrot at the end and cook for another 2 to 3 minutes.
  6. Stuff each squash with a few spoonfuls of the bison. Drizzle a touch of extra virgin olive oil on top and top with a few parsley leaves for garnish.

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