Sirloin stuffed spaghetti squash
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Sirloin stuffed spaghetti squash
  Spaghetti    Vegetables    Squash  
Last updated 6/12/2012 1:23:10 AM. Recipe ID 56128. Report a problem with this recipe.
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      Title: Sirloin stuffed spaghetti squash
 Categories: Newspaper, Meats, Vegetables
      Yield: 4 Servings
 
      1 lb Top sirloin steak; 1/2 inch
           .  thick
      4 lb Spaghetti squash
      1 sm Onion; diced
      1 md Green bell pepper; diced
      2 md Tomatoes; diced
      1 ts Oregano leaves
      1 ts Thyme leaves
    1/2 ts Red pepper flakes; crushed
    1/2 ts Garlic salt
      1 tb Olive oil
    1/4 c  Parmesan cheese; grated
 
  Halve squash lengthwise, scoop out seeds and microwave cut side down
  in 1/2 inch water for 15 minutes or until fork tender. While squash
  cooks, chop onion, bell pepper and tomato.
  
  Combine oregano, thyme, red pepper and garlic salt. Press into both
  sides of steak.
  
  Heat oil in large skillet. Cook steak over medium heat for 3-5
  minutes per side . Turn steak, moving to one side, and saute
  vegetables during last 5 minutes of cooking.
  
  Remove vegetables and steak from heat. Cut steak into 1/2-inch cubes
  and mix steak with vegetable and pan juices.
  
  Pull a fork through squash until it resembles spaghetti. Season with
  garlic salt and pepper to taste.
  
  Top each squash half with part of the steak and vegetable mixture.
  Spoon pan juices evenly over squash halves. Sprinkle with Parmesan.
  Bake in 350-degree oven for 8 to 10 minutes.
  
  Serving option: Toss squash with prepared spaghetti or marinara sauce
  before baking, or serve with heated sauce after baking.
  
  Nutritional analysis per serving: 409 calories, 23 grams fat, 22 grams
  carbohydrates, 85 milligrams cholesterol, 443 milligrams sodium, 51
  percent of calories from fat.
  
  ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
 




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Recipe ID 56128 (Apr 03, 2005)

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