Mexican-Style Wild Game Spaghetti Squash Boats
I'm so excited to share this delicious wild game recipe with you! One of the best parts about hunting is gathering around the dinner table with friends and family to enjoy a meal made with wild game. That being said, let's get started!
You will need:
1 medium spaghetti squash
1 pound ground wild game (I used buffalo)
1 TBSP olive oil
1 white onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped
2 jalapeño peppers, chopped (I remove the seeds to add flavor without as much spice, however, if you do not like spicy foods, you can remove this ingredient all together!)
1 can of corn, drained and rinsed
1 can of black beans, drained and rinsed
1 packet of taco seasoning
1 TBSP chili powder
Shredded cheese, cilantro, salsa, and non fat greek yogurt (used for toppings-all based off of personal preference!)
Pre-heat the oven to 350 degrees.
Place spaghetti squash in the oven on a baking sheet and cook for 45-50 minutes.
While the spaghetti squash is cooking, heat olive oil in a medium size pan over medium heat. Add onion and garlic. Cook until slightly brown.
Add bell pepper and jalapeño pepper and cook for an additional 3-5 minutes.
Mix in corn and black beans.
In a separate pan, add the ground wild game, taco seasoning and chili powder. Cook until the meat is browned the add to the cooked vegetable and pepper mix.
Remove the spaghetti squash from the oven and cut it in half. Use a spoon to scoop out the seeds. Loosen up the rest of the "spaghetti" with a fork.
Top with cilantro, salsa, greek yogurt and all all of your favorite toppings!
I hope your are able to enjoy this recipe as much as I have, but more importantly, I hope you're able to enjoy it in good company!
Katie Marsh is a self-proclaimed outdoor enthusiast, health nut and wanna-be photographer. Follow her on Instagram at @katiemarsh2koutdoors and check out her website and handmade wrist slings at www.2koutdoors.com.
#WildGameCooking #Groundwildgamerecipe #wildgamewednesday #venison #spaghettisquashrecipe