Rinse the dry native wild rice in sieve under running cold water. Steam 1/2 cup rice in cup of water till rice has doubled in volume and water has evaporated, about 45 minutes. If you use mock beef seitan instead of buffalo meat, make that first.

Sautee the ground buffalo meat or mock beef seitan with shallot, elephant garlic clove and ground black pepper in goosefat or coconut butter. Mix with equal volume cooked wild rice in glass bowl.

Microwave cook the whole squash in 2 minute each increments after making hole in side with apple corer or knife for steam to escape. Flip every 2 minutes. About 10 minutes for a 3 pound squash till soft. You have now also steamed the hard skin of the squash soft, it facilitates slicing. Cut in half, scrape out the seeds with tablespoon for roasting. Leave the spaghetti strands.

Roast the seeds: cook in microwave under paper towel till golden and crunchy, one minute at a time. Add seeds to cast iron skillet you sauteed the buffalo meat or seitan in, roast till seeds absorb flavor of the pan drippings, serve as side dish sprinkled with sea salt flakes.

Glaze the inside of squash: in cast iron sauce pan, simmer maple syrup with apple cider vinegar and light soy sauce till thick. Brush the insides and the spaghetti strands.

Stuff squash halves with half and half mixture of native wild rice and sauteed bison meat or seitan. Put in 425 F degrees oven about 10 minutes for flavors to mingle. Scrape inside of squash and mix spaghetti strands, buffalo meat, wild rice in large bowl. Horses love the empty scraped shells of the squash. Taste your spaghetti dish, season with light soy sauce instead of salt, top with grated cheese. Serve and enjoy.