Welcome to our first additon to our recipe section.  We will be inputting not only healthy but very tasty recipes that you can make.

The following recipe we have found to be delicious.  You will notice buffalo meat is used.  Buffalo is a terrific source of red meat, less saturated fat than chicken, turkey and beef.  It has also been stated that it is the only mamal on earth to never get cancer.

You might notice that buffalo is popping up more often at your grocery store as well (usually in the freezer section)  In most cases buffalo is free range and hormone and antibiotic free.  We recommend to do research on sources on how the animal is scacrificed and processed though.

Enjoy! 

Ingredients:

 4 yellow squash (8 ounces each)

course sea salt and ground pepper

2 tablespoons olive oil

1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice

2 scallions, thinly sliced, white and green parts separated

1 garlic clove, minced

2 tablespoons tomato paste

1 teaspoon mild chili powder

1/2 pound ground buffalo

1 cup frozen corn kernals, thawed (optional if watching sugar intake)

1/4 cup plus 2 tablespoons grated Parmesan cheese (if dairy intolerant remove from recipe)

Preheat oven to 400 dergrees with rack in the top third.  Halve each squash lenghwise;slice a sliver from the rounded part of each half so it sits flat.  Leaving a 1/4- inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve.  Place squash halves, skin down down, in a shallow baking dish.  Season with salt and pepper, and set aside.

In a large skillet, heat oil over medium-high.  Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper.  Cook, stirring occasionally, until bell pepper begins to soften, 3 or 4 minutes.  Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute.  Add buffalo; cook until un browned, breaking up meat with a spoon, 2 or 3 minutes.  Remove from heat.  Stir in corn and 1/4 cup Parmesan; season with salt and pepper.

Dividing evenly, spoon mixture into squash halves.  Sprinkle with remaining 2 tablespoons Parmesan.  Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes.  Uncover and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.