By Liz Adams, Huntress View team member
Ingredients
-Spaghetti Squash
For Meatballs:
-1 pound ground venison
-1/2 cup Italian style bread crumbs
-1/4 cup milk
-1/2 teaspoon salt
-1/2 teaspoon Worcester sauce
-1/4 teaspoon pepper
-1/4 cup finely chopped onion
-1 egg*
(*I used egg whites instead of an actual egg but If you want to use an egg you only need 1 if you want to use egg whites then it will be 3 tablespoons to equal 1 egg)
Directions
For Squash:
-Cut squash in half
-Take a spoon and deseed
-Put cut side down into a baking dish and add a little bit of water to the pan.
-Place in oven and cook for 30 minutes. If you want it to be a little softer instead of el dente cook for 45 minutes.
For Meatballs:
-Mix all ingredients together in a bowl.
-In a baking dish put aluminum foil sprayed with cooking spray down and place meatballs about 1 inch apart.
-Place in oven and bake for 20 minutes. Depending on how large you make the meatballs you may have to cook them a little longer.
-Top off with pasta sauce and favorite cheese.
