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Another Fall Favorite-Spaghetti Squash Pheasant Boats

Harvest time is such a wonderful time to add MacFarlane pheasant to a vegetable- filled meal. Last night, I used a very large spaghetti squash, a pound of ground pheasant and several other nutritious vegetables to make spaghetti squash pheasant boats. It was a total experiment, but I kept track of the ingredients, just in case it turned out to be delicious and a meal I would feel good about sharing! 

 

I love to cook so the fact that there was a little work involved in the prep didn’t bother me. I spent around an hour in the kitchen from start to finish, but the meal made enough food to feed six people! The hardest part of the prep was cutting the spaghetti squash diagonally. Those things are tough! I sharpened my knife well before I started and that did make it easier than my previous experiences cutting spaghetti squash. 

 

I’ll provide the amounts of each ingredient I used, but I am guessing that if you have a smaller squash, you can cut back on amounts of other ingredients and still have a harvest meal that indulges your quest for delicious, nutritious food. 

 

1 huge spaghetti squash

1 pound ground pheasant

1 chopped yellow pepper

1 chopped medium/large onion

1 1/2 cups sliced mushrooms

1 tablespoon minced garlic (from a jar)

2 tablespoons Italian Seasoning

Salt to taste

Pepper to taste

2 cans (14 1/2 oz.each) diced tomatoes

4 large slices mozzarella cheese

 

Cut the spaghetti squash diagonally and scrape out as many seeds as you can get.

Bake the squash in a large baking pan, with a little water in the bottom of the pan, for 45 minutes at 350 degrees.

While your squash is cooking, chop onion, pepper, and mushrooms

Add a little olive oil to a large fry pan and sauté onion, pepper, and mushroom.

Add ground pheasant, minced garlic, salt, pepper, and Italian Seasoning and cook until pheasant meat is cooked (It will turn white).

Add 2 cans of diced tomatoes and cook until tomatoes are hot.

 

Take squash out and scoop spaghetti squash from the shells into a bowl. When all the “spaghetti” is scraped out, stir it into your other ingredients.

Now scoop the entire mixture into your empty squash shells.

Bake for 15 minutes at 350.

Top with mozzarella cheese and bake 5 more minutes.


Dinner is ready! Serve by scooping mixture onto plates.

 

I hope you enjoy this recipe using MacFarlane Pheasant’s ground pheasant. Please tell us about your experience cooking with pheasant on our Facebook page. We love hearing from you!