| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Newspaper, Meats, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
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 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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