Venison & Squash Spaghetti

• 1 whole Spaghetti Squash, Cut In Half
• 2 Tablespoons Olive Oil
• 6 slices Bacon
• 1 whole Onion, finely chopped
• 1 whole Large Carrot, Finely Chopped
• 4 cloves Fresh Garlic, Finely Chopped
• 1 pound Ground Venison
• 1 jar Spaghetti Sauce
• 1/4 cups Brown Sugar
• 1 dash Spices (See Below)
• 1 cup Cheese, Grated

1. Take the 2 pieces of squash, and place cut-side down on a cookie sheet drizzled with EVOO and a little bit of coarse salt.
2. Bake for 45-60 minutes.
3. While the squash bakes, cook up the bacon and set aside to crumble later.
4. Then, using the bacon grease, saute the diced onion & carrots & chopped garlic until veggies are almost tender, then add the ground venison.
5. Cook until meat is brown & veggies are very tender, seasoning with spices to taste as it cooks.
6. When the squash halves are done, take them out of the oven & set aside.
7. Use a fork to pull insides apart, forming what looks like noodles.
8. Put a spoonful of butter on each piece of squash.
9. After the meat is brown & veggies are done, add the brown sugar and spaghetti sauce to the pan.
10. Sprinkle with spices (paprika, garlic salt, kosher salt, black pepper, and parsley and just a tiny bit of ground clove).
11. Let meat & sauce simmer together until all the flavors are married and the brown sugar has caramelized.
12. Spoon the meat & sauce mixture over the squash noodles & cover with cheese & crumble bacon.
13. Put the whole thing back into the oven until the cheese is melted & youre ready to eat!

olive oil, bacon, onion, carrot, fresh garlic, ground venison, brown sugar, cheese

Taken from tastykitchen.com/recipes/main-courses/venison-squash-spaghetti/ (may not work)