It’s a squash… and it’s spaghetti! If you’re looking for a pasta alternative or just want to try something new, this dish is perfect for you. I remember being blown away by the texture and flavor the first time I tried this delicious vegetable.
What makes this meal so great?
This spaghetti squash is a fantastic alternative if you’re looking to take a break from carbs. It’s high in fiber and antioxidants, and the arugula adds a delightful bitter kick to the sweet squash. I’ve topped it off with sautéed onions, fresh basil, and goat cheese. The homemade marinara sauce makes my mouth water just thinking about it.
Spaghetti Squash (With Venison)
Spaghetti squash dish with venison marinara, goat cheese and sautéed onions and arugula .
Ingredients
- 1 spaghetti squash
- 2 tbsp olive oil
- 1/4 pound venison (can leave out for vegan)
- 1 handful arugula
- 1/2 cup white onion
- 2 tbsp goat cheese
- 1 cup marinara (i used homemade)
- basil for topping
- sea salt
- pepper
Instructions
- Preheat the oven to 400℉.
- Carefully cut spaghetti squash lengthwise. Remove the seeds.
- Add olive oil and a pinch of salt to each half
- Place cut side down on a baking sheet and roast in a 400°F oven for 30 to 40 minutes, or until fork tender. This may take longer if your squash is large.
- While the squash is cooking sauté onions with olive oil. Add in arugula once onions are translucent.
- Set aside the onions and cook the ground venison. Add meat to pan and break apart with spatula. Stir and cook until brown.
- Add marinara to the meat and let simmer
- When the squash is done, remove the insides and place into a mixing bowl. Mix with the venison marinara.
- Serve in two bowls. Top it off with the sautéed veggies, basil and goat cheese
Did you make this recipe? We’d love to see! Tag @meganchapmanwellness on Instagram! #mcwellness
