With Christmas and New Year’s feasts on the horizon, cutting a few carbs isn’t a bad idea this time of year.
As much as I love a big plate of spaghetti with a simple venison sauce, substituting roasted spaghetti squash for the pasta isn’t a terrible trade off. To make it even tastier, drizzle the squash with olive oil and sprinkle on a bit of garlic powder and Kosher salt before roasting.
Is it the same as real spaghetti noodles? Not really, but it isn’t bad. Give it a try sometime. I bet you’ll agree. This quick and easy tomato sauce works for just about any Italian-style dish. It’s a handy one to keep in your pocket when you need a quick sauce.
2 pounds ground venison
2 15-ounce cans tomato sauce
2 14.5-ounce cans diced tomatoes
½ stick of butter
2 cloves garlic, minced
2 tablespoons dried Italian seasoning blend
1 tablespoon dried minced onion
½ teaspoon dried basil
3 medium-sized spaghetti squash
Start by halving the squash lengthwise. Use a spoon to scoop out the center soft flesh and seeds. Clean the squash down to the firm flesh, discarding or roasting the seeds.
Place the squash, flesh side up, on a baking-sheet pan. Sprinkle with garlic powder, kosher salt and drizzle with olive oil. Roast for 1 hour at 375 degrees. Remove from oven and allow the squash to cool just a bit before using a fork to flake the roasted flesh into spaghetti-like strands.
While the squash roasts, start the sauce by browning the ground venison in a heavy pot. Add the diced garlic and continue cooking for another 2 to 4 minutes. Add the dehydrated minced onion, both cans of sauce, both cans of diced tomatoes, the basil and the Italian seasoning blend. Stir well. Bring the sauce to a simmer, reduce the heat, and cook for 30 minutes. Just before serving, add the butter and stir into the sauce for added richness.
To serve, pile roasted spaghetti squash on a plate and top liberally with sauce. Top with shredded Parmesan cheese.
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