Use up the last of that venison in your freezer and the extra squash from your garden for this easy recipe.
Home gardeners have more tomatoes, squash, and other vegetables than they know what to with this time of year. At the same time, deer hunters are cooking up as many venison meals as they can to clear room for the coming hunting season. Luckily, in this great fall recipe, the ingredients call for both. This tex-mex venison stuffed squash recipe is sure to please every member of your family and hopefully get you even more geared up to get back out in the woods to re-fill your freezer.
Tex-Mex Venison Stuffed Squash
- 1 Whole Spaghetti Squash – Halved with the seeds removed
- 1 lb ground venison – browned and drained
- Fresh onions, red and green peppers
- 1 can of corn
- 1 can of black beans
- 1 package of taco seasoning
- 1 bunch of fresh cilantro
To start things off, slice the spaghetti squash in half longways. Use a fork and remove all of the seeds, leaving just the inside meaty part of the squash. Salt and pepper the inside and place both halves on a baking sheet face side up and bake in the oven at 350 for about a half hour.
As the squash halves are baking, brown the venison, remove from the pan, and drain.
Add some butter to the pan and saute the fresh veggies until they are tender. Once the onions start to run clear, add in the corn and beans as well as the venison. Reduce the heat to keep warm and add in the taco seasoning according to the directions of the package. I actually used a liquid base taco seasoning found in the grocery store. If you want to be creative and whip up your own, you deserve your own cooking show. Finally, add in the fresh cut cilantro.
Now back to the squash. Once they are removed from the oven, use a heat pad and hold them with one hand while scooping out all the insides with a fork in long sweeps. You will quickly see why they call them spaghetti squash, if you didn’t already know. Slice all the squash right into that tex-mex pot of awesome with all the other ingredients, and stir.
When both squash halves are empty, use a spoon and scoop the ingredients right back in, cover with cheese, and place back in the oven under the broiler until the cheese melts and enjoy!
Want to try a few other of my venison recipes? Check these out!
- Wild Game Recipe: Venison Ranch Mac and Cheese Tacos
- Wild Game Recipe: Barbecue Venison Meatballs
- Wild Game Recipe: Pulled Venison Tacos