The following article was written by Girls With Guns CEO + Co-founder, Jen O’Hara: Who doesn’t love delicious spaghetti?! For years I have been making my own homemade spaghetti sauce from scratch with the venison I harvested that year. It’s always my husband’s favorite meal and it’s fairly lean […]
Although it’s not from scratch anymore, this year I came up with a shortcut version of my “healthy spaghetti” that taste much better than just pouring something out of a jar.
I hope you enjoy it!
- 1 lb Ground Venison (you can do ground turkey or burger as well, I just prefer venison)
- 2 Spaghetti Squash
- 1 tablespoon minced garlic
- 1/2 Bell pepper
- 1/2 Onion
- 1 Cup Mushrooms
- 1 Jar Spaghetti Sauce of choice
- 1 Can Tomato Sauce
- 1 Can Diced Tomatoes
- 1 Can Black Olives whole – I prefer whole so I can pick them out, they are my husbands favorite addition to the meal.
- 1/2 Tablespoon of olive oil
- Garlic Powder
- Onion Powder
Start by browning your venison over medium heat.
I always add a bit of water when I brown it because venison is so lean and it tends to stick to the bottom of the pan and burn if I don’t. Chop the mushrooms, onion and bell pepper. Add olive oil to a small pan and over medium heat saute the garlic, onion, bell pepper and mushrooms – You can skip this step if you’re short on time, this just adds a lot of flavor.
Season the venison with the pepper and garlic and onion powder. Combine the venison, veggies and the remainder of the ingredients into a crockpot and cook on low for 5 hours. An hour before you are ready to eat, bake your spaghetti squash at 400 degrees face down in the oven. I add a little bit of water to the pan and use aluminum foil or parchment paper so it makes for an easier clean up. Use a fork to make your “spaghetti noodles” out of the squash and add a veggies such as asparagus or broccoli to complete the meal.
Voila dinner is served!! Mom hack crockpot 101.