Try this recipe from Paul West from River Cottage Australia.
For the spaghetti squash::
Cut the squash in half lengthwise with a sharp knife, scoop out and discard the seeds. Season the squash halves with salt and pepper and brush with olive oil.
Preheat the oven to 190C. Place squash halves cut side down on a heavy-bottomed roasting pan (this will stop the squash from drying out). Roast for 45 to 50 minutes (or until a fork punctures the flesh of the squash easily).
Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. With a fork, scrape the flesh from the squash into stringy "noodles" and place in a small serving bowl. If some of the strands clump or gather together, simply separate them gently using your hands.
Keep the squash warm and toss with butter, salt, pepper and herbs when ready to server.
For the venison::
Season the steaks with salt and pepper. Heat a pan with butter until it starts to foam, then sear the venison. When cooked to your liking leave the meat to rest on a warm (but not hot) plate. If you put the meat on a hot plate, it will continue cooking which means that your final dish will be overcooked.
For the sauce::
Deglaze the frying pan with the wine, lifting off the brown bits on the pan. Cook over a high heat for a minute or two then reduce on the heat until thickened. Take off the heat and add the extra tablespoon of butter. Season with salt and pepper.
To serve, drizzle the sauce on both the steaks and spaghetti squash.
Spaghetti squash is native to Manchuria, China and can be found in specialty fruit shops and at markets, generally in Autumn through to winter. If Spaghetti Squash is unavailable, try roasting slices of zucchini at 190C for 15 – 20 mins and tossing them in melted butter, garlic and garden herbs.