Chili Spaghetti Squash Casserole Recipe

By Saddle Axe Girls | Ronnie Palmer

 

Check out this delicious casserole recipe utilizing ground elk burger, venison or your other favorite wild game!

 

Chili Spaghetti Squash Casserole
1 med-large spaghetti squash
1/2 tbs olive oil
1 cup diced onion
2lbs ground elk
2 large bell peppers (diced)
1 tbs chili powder
1 tbs cumin
2 tsp paprika
1/2 tsp red pepper flakes
1 can of fire roasted tomatoes (liquid slightly drained)
1 can of black beans, rinsed and dried
2 large eggs, whisked
1 cup shredded cheddar cheese
Directions:
  1.  preheat oven to 375F and grease a large casserole/baking dish
  2. cook spaghetti squash by your preferred method (oven, instant pot, slow cooker)
  3. heat up a large cast iron/ skillet and add oil, add the onions and some salt and pepper, saute for 3-4mins
  4. add the beef and saute for 4-5mins until mostly browned, add peppers and saute another 3-4mins until softened, stir in the spices
  5. when the spaghetti squash is done, remove the flesh and add it to your greased baking dish, next add the beef mixture, along with your black beans, tomatoes and eggs
  6. mix well to combine and evenly distribute ingredients, top with cheese
  7. bake for 40-50 mins until the mixture is set and is crispy around the edges
  8. let cool for 3-4 mins to set, cut into pieces and serve 🙂

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