If you’re anything like me, you don’t exactly feel excited to cook after staring into a computer screen abyss for eight hours. In an attempt to find a delicious, healthy, all-in-one dinner that doesn’t take long to throw together, I created this satisfying solution: baking cheese, breadcrumbs, and venison in a hollowed-out spaghetti squash. The dish was brought to life thanks to my favorite flavors, PS Seasoning‘s Black Gold and Good Fella Italian herbs.
Good Fella Italian Squash Bake
- ½ lb ground venison
- 1 large spaghetti squash
- Olive oil
- 2-3 cloves garlic
- Italian breadcrumbs
- Marinara sauce
- Mozzarella cheese
- Parmesan cheese
- PS Seasoning's Black Gold
- PS Seasoning's Good Fella
- Fresh basil
- Red pepper flakes
- Salt and pepper to taste
- Preheat the oven to 375 degrees F
- Slice your squash in two and scoop out the seeds (pro tip: dry them on a paper towel and attempt to grown your own squash this year). Grease each inside half of the squash with olive oil and add salt, Black Gold, Good Fella, and black pepper to taste.
- Place the squash halves right side up on a baking sheet and cook them for about 40 minutes or until it begins to get fork tender.
- While your squash is cooking, prep your fillings. Dice your garlic. Fully cook the ground venison, browning it with olive oil, and add in your Black Gold, Good Fella, salt, pepper, and any other seasonings you enjoy. When the meat has about 2 minutes left, add your chopped garlic. Once it's fully cooked and the garlic is browned, set it aside.
- Shred/slice your mozzarella and parmesan. If you have pre-shredded cheese, you're all set on this front.
- Melt your butter and add in the Italian breadcrumbs. You're looking to get a crumbly, damp mix; don't let the breadcrumbs just swim around in the butter. Stir until completely mixed.
- Mix your ground venison with some marinara sauce to your own personal preference. Generally, I go pretty light on the sauce.
- Once your squash is ready, take it out of the oven. Check to make sure you can stick a fork into it and gently begin to tear it the flesh apart. Having it just-baked means it will be perfectly baked by the time it comes out of the oven again.
- Add in a heaping scoop of the ground venison and sauce mix. Next, because I like melty cheese and crispy breadcrumbs, add a layer of mozzarella. Top it off with a generous layer of breadcrumbs. Put it back in the oven and cook until the cheese is melty and the breadcrumbs are brown; about 10 minutes. When done, let it cool for about 5 minutes. Top with parmesan, fresh basil, and red pepper flakes (and maybe a little bit more Good Fella), and enjoy this all-in-one meal!
Gabby Zaldumbide is the editor of Hunt to Eat Magazine and H2E's online editorial. She resides in Colorado and has been hunting and fishing for over three years. Gabby has an undergraduate degree in wildlife ecology, a master's in public land management, and a PhD in loving her pets.