*  Exported from  MasterCook  *
 
                      SIRLOIN STUFFED SPAGHETTI SQUASH
 
 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 **
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving