Blogs, Field to Plate
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:
- Â preheat oven to 375F and grease a large casserole/baking dish
- cook spaghetti squash by your preferred method (oven, instant pot, slow cooker)
- heat up a large cast iron/ skillet and add oil, add the onions and some salt and pepper, saute for 3-4mins
- add the beef and saute for 4-5mins until mostly browned, add peppers and saute another 3-4mins until softened, stir in the spices
- 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
- mix well to combine and evenly distribute ingredients, top with cheese
- bake for 40-50 mins until the mixture is set and is crispy around the edges
- let cool for 3-4 mins to set, cut into pieces and serve 🙂