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