Sirloin Stuffed Spaghetti Squash Casseroles & Skillet Suppers

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Servings
   Serves 4

Prep Time
   25 minutes

Cook Time
   30 minutes

Cooking Methods
   Pan Frying or Sauté
   Pan Broiling
   Stir Fry
   Roasting

Beef Type
   Sirloin

Ingredients

• 1 lb. top sirloin steak, 1/2 to 3/4 inch thick
• 4-5 lbs. spaghetti squash
• 1 small onion, diced
• 1 medium green bell pepper, diced
• 2 medium tomatoes, diced
• 1 tsp. oregano leaves
• 1 tsp. thyme leaves
• 1/2 tsp. crushed red pepper
• 1/2 tsp. garlic salt
• 1 Tbsp. olive oil
• 1/4 cup fresh parmesan cheese, grated

Instructions

Cut squash in half 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 tomatoes.

Combine oregano, thyme, red pepper and garlic salt. Press into both sides of steak.

Heat oil in large skillet. Cook steak over medium heat 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 vegetables 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°F preheated oven for 8-10 minutes.

Suggestions

Toss squash with prepared spaghetti or marinara sauce before baking, or serve with heated sauce after baking.

Tips from Our Cook

Serve with Caesar salad and soft bread sticks.