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.
Title: Sirloin stuffed spaghetti squash
Categories: Newspaper, Meats, Vegetables
Yield: 4 Servings
1 lb Top sirloin steak; 1/2 inch
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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