Prepare squash: pierce one end of a small spaghetti squash with a sharp knife. Bake at 375 degrees (I placed it in a loaf pan, but any shallow pan would work) for about 1 hour. Test with a knife to see if it is tender.
While the squash is cooking, prepare the sauce.
1 lb. ground bison
1-3 cloves of garlic
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup grated zucchini
4-5 chopped fresh mushrooms
1 T olive oil
Brown the meat mixed with the veggies in oil, and add seasonings to taste. (Kosher salt, Italian seasoning, basil, oregano, bay leaf etc.)
Add 1 small (4 oz) jar organic tomato paste and 2 cups distilled water. (the jar is the only way I have ever liked tomato paste as it does not have a tinny flavor to it. If you can find it you will be really pleased with the results.) Stir until well mixed, reduce heat to simmer until the squash is done. The longer it simmers the better the flavor. You can add a little more water if you prefer a runnier sauce, but taste to see if it needs more salt.
When the squash is done, carefully remove it from the pan to a cutting board and slice off the stem end. Cut in half length wise and scoop out the seeds with a spoon; discard seeds. Using a fork, scrape the meat of the squash away from the peeling and place into a bowl. Add a little butter and salt. Serve the sauce over the squash. (serves 4)