A healthier alternative to spaghetti and meatballs. The squash substitute for the pasta cuts down on carbs, while the venison contains about one sixth the amount of saturated fat that beef does.
- Butternut Squash
- Venison Meatballs
- 2 Red Onions (chopped)
- 1 Pack of Fresh Baby Plum Tomatoes (chopped in half)
- 1 Tin of Chopped Tomatoes
- 5 Garlic Cloves (chopped finely)
- 1 Red Pepper
- Tomato Puree
- Mushrooms (chopped)
- Salt, Pepper, Chilli Flakes, Mixed Herbs
- Red Wine
- For the butternut squash just peel and spiralize (or Sainsburys does it for you!) and set to one side.
- In a pan brown your venison meat balls in a dash of chilli infused olive oil, then remove and pop to one side.
- In a large hot pan add the chopped red onions. Once softened add the fresh baby tomatoes, mushrooms, peppers, tinned tomatoes, lots of wine and let it simmer with your seasoning. Add the garlic five minutes later. A few minutes after this add the meatballs into the mix and let it all simmer together for a little longer.
- In the meantime pop your butternut squash spaghetti strips into a pan of boiling water and blanche for a few minutes.
- Serve it all up with fresh basil (and Parmesan if you like!) and enjoy.
This recipe comes from PwPantry.com checkout her site for more great recipes
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