NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

2 cups Spaghetti squash

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Carefully halve the spaghetti squash lengthwise, scoop out the seeds, and brush the flesh with half of the olive oil and a pinch of salt.

• 3

  Place the squash cut-side down on the baking sheet and roast for 35 to 40 minutes until the shell is easily pierced with a fork.

• 4

  While the squash roasts, season the sirloin steak generously on both sides with the remaining sea salt and black pepper.

• 5

  Heat a heavy cast-iron skillet over medium-high heat with the remaining olive oil until shimmering.

• 6

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare doneness.

• 7

  During the last 2 minutes of cooking, add the minced garlic and rosemary to the pan, tilting the skillet to baste the steak with the infused oil.

• 8

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing against the grain.

• 9

  Use a fork to scrape the roasted squash into spaghetti-like strands and toss them with the fresh chopped parsley.

• 10

  Divide the squash strands between plates and top with the sliced steak and any remaining pan juices.