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Prep time: 10 minutes

Cook time: 50-60 minutes

Servings: 2-4


Spaghetti squash has become one of our favorite vegetables to cook with! When baked, the inside of spaghetti squash softens to a pasta-like consistency, but with less carbs and more nutrition! We hope that you will enjoy this simple, delicious, and versatile recipe as much as we have!



·       2 spaghetti squash

·       2 lb. ground venison

·       24 oz. pasta sauce

·       1 cup shredded cheese (of your choice)

·       2 tbsp. olive oil

·       1 onion

·       2 tbsp. garlic powder

·       ~ ½ tbsp. salt

·       ~ ½ tbsp. pepper



·       Preheat oven to 350 degrees.

·       Cut spaghetti squashes in half (long ways) and scoop out seeds with spoon.

·       Coat each inside surface of spaghetti squashes with ½ tbsp. of olive oil and liberally cover with salt and pepper.

·       Line cookie sheet with foil. Place spaghetti squash on cookie sheet (shell-side up) and bake for 40-45 minutes.


·       While spaghetti squashes are cooking, place ground meat and onion in pan. Cover ground meat with garlic powder, salt, and pepper.

·       When meat is browned, add pasta sauce to meat and mix well. Simmer until spaghetti squashes are finished baking.

·       When spaghetti squashes are finished baking, fill each half with meat mixture equally and top with shredded cheese.

·       Place spaghetti squashes back into oven for 10 minutes to melt the cheese.

·       Remove from oven and enjoy!

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