Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Oregano leaves
1 t 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 **
