Venison & Squash Spaghetti

Take the 2 pieces of squash, and place cut-side down on a cookie sheet drizzled with EVOO and a little bit of coarse salt.

Bake for 45-60 minutes.

While the squash bakes, cook up the bacon and set aside to crumble later.

Then, using the bacon grease, saute the diced onion & carrots & chopped garlic until veggies are almost tender, then add the ground venison. Cook until meat is brown & veggies are very tender, seasoning with spices to taste as it cooks.

When the squash halves are done, take them out of the oven & set aside. Use a fork to pull insides apart, forming what looks like noodles. Put a spoonful of butter on each piece of squash.

After the meat is brown & veggies are done, add the brown sugar and spaghetti sauce to the pan.

Sprinkle with spices (paprika, garlic salt, kosher salt, black pepper, and parsley and just a tiny bit of ground clove).

Let meat & sauce simmer together until all the flavors are married and the brown sugar has caramelized.

Spoon the meat & sauce mixture over the squash noodles & cover with cheese & crumble bacon. Put the whole thing back into the oven until the cheese is melted & you’re ready to eat!