Prep time
1 hour 15 minutes
Cook time
15 minutes
Course
Main
Skill level
Beginner
Season
Fall, Winter
Serves
5 to 6
Chef’s notes
Although spaghetti squash resembles a normal squash when raw, its flesh falls apart into strands that resemble spaghetti when cooked. It can be a delicious, low-carb alternative to traditional pasta. If you’re looking to change up meatball and spaghetti night, give spaghetti squash a try.
Ingredients
- 2-3 large spaghetti squash
- Olive oil
- Salt
- Freshly cracked pepper
- Pasta sauce
Meatballs
- 1 lb. ground venison
- ½ cup panko breadcrumbs
- ¼ cup milk
- 1 egg
- 3 cloves garlic, minced
- ½ cup finely grated Parmesan, plus extra
- 1 tbsp. chopped parsley
- ½ tsp. dried oregano
- ½ tsp. dried basil
- ½ tsp. fine sea salt
- Freshly cracked pepper
- ¼ cup grated or minced onion
- Pinch of crushed red pepper flakes
- 2 tsp. Worcestershire sauce
Preparation
- Preheat oven to 400°F.
- In a small bowl, combine panko breadcrumbs and milk allow mixture to sit for 10 minutes. Meanwhile, combine the remaining meatball ingredients in a medium mixing bowl. Then combine with the panko and milk. Cover meat mixture and refrigerate for 1 hour.
- While the meat is chilling, cut spaghetti squash in half lengthwise. Scoop out and discard seeds and pulp. Coat the flesh with oil and season with salt and pepper. Place squash cut side up in a rimmed cookie sheet and bake for 40 to 60 minutes, or until tender. If needed, squash can be reheated in the microwave later.
- Preheat oven to 425°F. Roll chilled venison into 1½- to 2-inch meatballs and place on a lined, rimmed cookie sheet. Bake for 10 to 15 minutes, until cooked through. Shred warm spaghetti squash and serve with meatballs and warm pasta sauce inside the squash halves. Sprinkle with Parmesan cheese.
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Save this recipe
Venison Meatballs with Spaghetti Squash
Recipe by:Jenny Nguyen-Wheatley
Prep time
1 hour 15 minutes
Cook time
15 minutes
Course
Main
Skill level
Beginner
Season
Fall, Winter
Serves
5 to 6
Chef’s notes
Although spaghetti squash resembles a normal squash when raw, its flesh falls apart into strands that resemble spaghetti when cooked. It can be a delicious, low-carb alternative to traditional pasta. If you’re looking to change up meatball and spaghetti night, give spaghetti squash a try.
Ingredients
- 2-3 large spaghetti squash
- Olive oil
- Salt
- Freshly cracked pepper
- Pasta sauce
Meatballs
- 1 lb. ground venison
- ½ cup panko breadcrumbs
- ¼ cup milk
- 1 egg
- 3 cloves garlic, minced
- ½ cup finely grated Parmesan, plus extra
- 1 tbsp. chopped parsley
- ½ tsp. dried oregano
- ½ tsp. dried basil
- ½ tsp. fine sea salt
- Freshly cracked pepper
- ¼ cup grated or minced onion
- Pinch of crushed red pepper flakes
- 2 tsp. Worcestershire sauce
Preparation
- Preheat oven to 400°F.
- In a small bowl, combine panko breadcrumbs and milk allow mixture to sit for 10 minutes. Meanwhile, combine the remaining meatball ingredients in a medium mixing bowl. Then combine with the panko and milk. Cover meat mixture and refrigerate for 1 hour.
- While the meat is chilling, cut spaghetti squash in half lengthwise. Scoop out and discard seeds and pulp. Coat the flesh with oil and season with salt and pepper. Place squash cut side up in a rimmed cookie sheet and bake for 40 to 60 minutes, or until tender. If needed, squash can be reheated in the microwave later.
- Preheat oven to 425°F. Roll chilled venison into 1½- to 2-inch meatballs and place on a lined, rimmed cookie sheet. Bake for 10 to 15 minutes, until cooked through. Shred warm spaghetti squash and serve with meatballs and warm pasta sauce inside the squash halves. Sprinkle with Parmesan cheese.