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1
Take the 2 pieces of squash, and place cut-side down on a cookie sheet drizzled with EVOO and a little bit of coarse salt.
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2
Bake for 45-60 minutes.
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3
While the squash bakes, cook up the bacon and set aside to crumble later.
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4
Then, using the bacon grease, saute the diced onion & carrots & chopped garlic until veggies are almost tender, then add the ground venison.
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5
Cook until meat is brown & veggies are very tender, seasoning with spices to taste as it cooks.
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6
When the squash halves are done, take them out of the oven & set aside.
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7
Use a fork to pull insides apart, forming what looks like noodles.
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8
Put a spoonful of butter on each piece of squash.
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9
After the meat is brown & veggies are done, add the brown sugar and spaghetti sauce to the pan.
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10
Sprinkle with spices (paprika, garlic salt, kosher salt, black pepper, and parsley and just a tiny bit of ground clove).
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11
Let meat & sauce simmer together until all the flavors are married and the brown sugar has caramelized.
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12
Spoon the meat & sauce mixture over the squash noodles & cover with cheese & crumble bacon.
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13
Put the whole thing back into the oven until the cheese is melted & youre ready to eat!
