Sirloin Stuffed Spaghetti Squash

Recipe Ingredients

1 lb	454g / 16oz	Top sirloin steak - 1/2 inch
		Th hick
4 lbs	1816g / 64oz	Spaghetti squash
1 lb	454g / 16oz	Onion - diced (small)
1 lb	454g / 16oz	Green bell pepper - diced (medium)
2 lbs	908g / 32oz	Tomatoes - diced (medium)
1 teaspoon	5ml	Oregano leaves
1 teaspoon	5ml	Thyme leaves
1/2 teaspoon	2.5ml	Red pepper flakes - crushed
1/2 teaspoon	2.5ml	Garlic salt
1 tablespoon	15ml	Olive oil
1/4 cup	36g / 1.3oz	Parmesan cheese - grated

Recipe Instructions

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 **

Source:
Michele Urvater

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