I’m often asked where I get inspiration for my some of my recipes and the truth is, some of the time I get inspiration from dishes while eating out (one of my favorite pastimes) I got the idea for this dish while visiting my cousin Emily in VA Lightening up your own version of restaurant dishes at home can be a really fun way to pass time during quarantine
I used spaghetti squash in place of regular pasta to add a nice veggie-punch to this recipe
Calories per serving: 368
Protein per serving: 29g
Carbs per serving: 44g (5g fiber!)
Fat per serving: 9g
1 lb sirloin steak (after trimming fat - about 1.5 lbs before trimming fat)
1 spaghetti squash
1 red bell pepper
3 cloves garlic
1 cup 2% evaporated milk
½ cup tequila
2 tablespoon flour
1 tablespoon butter
1 teaspoon of each (garlic powder, onion powder, paprika, chili powder, black pepper and oregano)
*optional* Fresh chopped cilantro for serving
1. Prepare spaghetti squash: poke holes into spaghetti squash around diameter. Microwave whole squash for 4-5 mins (makes it easier to cut). Then cut in half. Scoop out seeds from squash, spray insides with olive oil spray, and place on pan. Bake in oven of (375 degrees) face up for 30-40 mins.
2. Mince shallots and garlic, slice bell pepper, and halve limes. Then cut steak into small cubes.
3. Add steak, peppers, and spices to large pan over medium high heat and cook until steak is almost all the way cooked through. Then add garlic and shallots and cook for an additional 3 mins. Add juice from 2 limes, evaporated milk, tequila, flour, and butter to pan with steak and bring to a simmer. Simmer for ~8 mins.
4. Remove spaghetti squash from oven and shred insides with a fork. Add squash insides to pan and mix evenly. (Scoop all of this back into the squash skins for a cool way to serve). Serve and enjoy!