Tuesday, April 2, 2013

RECIPE: Herb-marinated Steak with Spaghetti Squash and Vegetables

Good morning everyone! So I get quite a few messages every week about posting some of the corresponding recipes with pictures I take of the food I prepare! Unfortunately, about 90% of the recipes I make are usually thrown together with ingredients I have (I love throwing everything in pasta that's about to go bad in the fridge haha) or that look good, and I never really measure anything. BUT, for you guys, I will try to pay closer attention and every week post one healthy, simple and/or affordable recipe that you guys can make at home! So, my husband cannot do without some type of meat at dinner. I don't eat red meat, but I definitely have to cook it a couple times a week. In terms of health, red meat should be consumed less frequently, but once or twice a week as a treat (if you enjoy it), won't hurt! Keep in mind: if you don't eat meat, just the spaghetti squash recipe works. So here's the ingredient lists and recipe instructions for each part.

Herb-marinated Steak: (OPTIONAL)
1-1 1/2 lbs meat of your choice: I usually use top sirloin, New York Steak or Rib Eye (it all depends on what's on sale)
2 tsp- Rosemary
2 tsp- Black pepper
3 Tbsp- Reduced-sodium soy sauce
2 Tbsp- Olive Oil
2 Tbsp- Balsamic Vinegar
5 cloves of Garlic, minced
Salt  (to taste)

Instructions: (start about 15 minutes prior to completion of meal)
-Combine all ingredients and marinate meat for at least* 2-3 hours.
-Put meat in broiler for 4-5 minutes on each side
-Slice thin and put over spaghetti squash

*The longer the better, sometimes mine will marinate 8-10 hours, I prepare it before I leave in the morning.

Spaghetti Squash with vegetables:
1 Large Spaghetti Squash
3 cups- baby Kale (I'm sure regular Kale would taste just as good, if not better, but again, I go with the deals!)
1 handful- Fresh basil
3 vine-ripe tomates- Chopped, remove seeds (you could also use a can of diced tomatoes to save time)
3 Tbsp- Olive Oil
3 garlic cloves, minced
Juice of 1/2 lemon
1/3 cup- Parmesan Cheese
Salt, pepper (to taste)
2 Tbsp butter (I use Country Crock to reduce cholesterol and Saturated Fat for my husband)

Instructions (Spaghetti Squash itself):
-Preheat Oven to 375. Cut Spaghetti squash in half (length-wise), put it seed side down in a baking dish and fill 1/2" with water.
-Cook for 45 minutes
-CAREFULLY, turn over the spaghetti squash (it will be VERY HOT), so the seed-side is up, cover with foil, and cook another 10-15 minutes.
-Remove from oven and let cool for about 10 minutes
-Scrape out center, seed-containing portion
-Use a fork to scrape the squash, and viola! Spaghetti!

Instructions (Sauce):
-Saute 2 Tbsp of the olive oil & the butter in a large skillet
-Add the baby kale and sauté until tender
-Add basil and tomato, sauté until thoroughly heated
-Add spaghetti Squash, drizzle last Tbsp of olive oil on top
- Thoroughly stir all ingredients together
- Salt & pepper to taste, add juice of 1/2 lemon, and sprinkle with cheese (let it melt)

Serve spaghetti squash, topped with meat of your choice, or plain! Enjoy!

I also cooked some Italian squash on the side, but that is just sauteing with a tiny bit of olive oil, garlic salt, and paprika. :)

I'm not the best 'recipe-writer', but hopefully you will find this delicious and healthy recipe of mine a great way to get all the flavor without the guilt!