Grilled Sirloin Steak with Spaghetti Squash and Edamame
Ingredients icon 9 Ingredients
Servings icon Makes 4 servings.
Time icon 30 minutes
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Ingredients

Preparation

  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.

Nutrition Information

Nutrition information per serving: 276 Calories; 99 kcal Calories from fat; 11 g Total Fat; 5 g Saturated Fat; 3 g Monounsaturated Fat; 71 mg Cholesterol; 652 mg Sodium; 13 g Total Carbohydrate; 3.7 g Dietary Fiber; 30 g Protein; 2.7 mg Iron; 7.2 mg Niacin; 0.6 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.5 mg Zinc; 27.4 mcg Selenium; 91.3 mg Choline;

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