Ever since I discovered spaghetti squash and its thousand ways to make them marvelous, my kitchen has never been the same.
Spaghetti Squash are full of vitamin c, vitamin b6, betacarotene, and fiber to name just a few. Add that to low in calories and an amazing pasta substitute.
for 2 servings
1 spaghetti squash
2 tablespoons olive oil
3 teaspoons of Table Blend Ms Dash seasoning (divided 2 and 1)
1/2 Lb of lean beef (flank, cubed steak works best)
1 teaspoon of Ms Dash seasoning
1/2 Tbs of olive oil
1 tablespoon olive oil
3 cloves garlic, minced or pressed
1 small yellow onion, diced
1 cup cherry tomato, halved
8 oz mini mozzarella ball
fresh basil, to garnish
1 teaspoons of Table Blend Ms Dash seasoning
Preheat oven to 350ºF.
Cube your steak into bite size and season with seasoning.
In a heated non skillet pan over medium heat cook your beef until desired doneness & set aside
With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places.
Scoop out the seeds, brush with oil, and sprinkle with 2 teaspoons of seasoning. Bake, face down for 40-45 minutes, or until a fork can easily pierce the skin.
Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality. Set aside
In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
Add the cherry tomatoes, seasoning and simmer until they are cooked and begin to become softened.
Add the squash to the tomato mixture and mix in the pan. Lastly add diced pieces of beef and stir.
Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls and basil.
Bake an additional 5-10 minutes, or until cheese melts.