Baked Spaghetti Squash with Venison

A perfect recipe that will warm you from the inside out.  This recipe would be a perfect side-dish for your holiday dinners, or a delicious main dish for any meal.  You could pre-make each component, and then quickly assemble it and bake during your busy week.  Spaghetti squash is fun to work with, and will compliment the venison perfectly.  Venison is mild in flavor, and wonderful mixed with vegetables and herbs.  If you are unable to find venision, just use beef.  Time to serve up a slice of Baked Spaghetti Squash with Venison!

Baked Spaghetti Squash with Venison

My parents came to visit last weekend, and refilled our freezer with venison.  If you have never worked with venison before, feel free to ask questions in your comments.  I grew up on venison, and dearly love the delicious meat.  I love the flavor, and that it’s low in fat.  You know how most people eat beef… well, not my family.

This is the second recipe in a week that I will be sharing that does not really contain exact amounts.  I think it is fun to not have exact amounts for everything, and instead just put a little of this, and a little of that.  For the vegetables in the recipe, just grab what’s available in your refrigerator.  If you cannot find spaghetti squash, just use thin slices of zucchini.

Baked Spaghetti Squash with Venison


Yields 6

Baked Spaghetti Squash with Venison

20 minPrep Time

1 hr, 45 Cook Time

2 hr, 5 Total Time

Save RecipeSave Recipe


6-8 lb Spaghetti Squash
1 lb ground venison (or beef)
1 large bell pepper, diced
1/2 cup yellow onion, diced
1/2 lb asparagus, diced
1/2 Tbsp Gourmet Garden garlic paste
1/2 Tbsp Gourmet Garden Italian herbs
1 tsp Gourmet Garden chili pepper
2 cups white or yellow shredded cheddar cheese
Salt and pepper to taste


Preheat oven to 350 degrees F.

Cut spaghetti squash in half, and remove seeds. Place prepared spaghetti squash on sheet pan with skin side facing up. Bake for about one hour or longer, until squash is fork tender.

With a fork, carefully remove squash away from skin. The squash will fall away from skin and look like spaghetti.

In sauce pan over medium heat, brown venison burger, then add in bell peppers, onions, asparagus, herbs, chili pepper, and salt and pepper. Cook together for about 5 minutes.

In casserole dish, add some of spaghetti squash, then add some of the venison veggie mixture, and shredded cheese. For last layer, have spaghetti squash on top, and then top with cheese.

Bake uncovered for about 15-20 minutes, or until ingredients are bubbling, and cheese is melted.



Now for the Annie’s Homegrown giveaway winner!!!! You thought I forgot didn’t you?

The winner is: Rachel H 

Congrats Rachel, I have sent you an email!

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