•    Time: 35 minutes
  •    Serves 4

Ingredients

  • 1 pound beef Top Sirloin Steak, cut 3/4 inch thick 
  • 1 large spaghetti squash
  • 1 cup frozen shelled edamame, thawed
  • 1/2 cup beef broth
  • 1 to 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil

Instructions

  1. Preheat oven to 350°F.  Cut squash lengthwise in half; remove and discard seeds.  Place squash, cut-side down, in baking dish.  Bake about 1 hour or until tender. Cool slightly. Scrape pulp out of shells with fork into strands; set aside.
  2. Place steak in center of grid over medium, ash-covered coals;  Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Let stand 5 minutes.  Carve steak across the grain into thin slices.
  3. Meanwhile, combine edamame, broth, butter, salt and garlic powder in a 12-inch nonstick skillet; bring to a boil. Reduce heat and simmer until edamame are heated through.  Add squash and toss to coat strands.  Cook just until squash is heated through.  Remove from heat; add Parmesan cheese and basil, tossing until squash is coated. 
  4. Divide squash mixture evenly among 4 plates.  Arrange steak slices on top of squash mixture.
  5. Quick Tip: If squash is too tough to cut in half, puncture it with the point of a sharp knife about five times then microwave 3 minutes to soften.