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Categories:Viewed: 28 - Published at: 5 years ago
Ingredients
- 1 (2 1/2 lb.) spaghetti squash
- water
- 1 beef top round steak (cut 1/2-inch thick, about 1 lb.)
- 2 Tbsp. salad oil
- 1 small onion, diced
- 1 small garlic clove, minced
- 3/4 tsp. chili powder
- 4 medium tomatoes (about 1 1/2 lb.), diced (4 c.)
- 2 tsp. sugar
- 3/4 tsp. salt
Method
- About 1 hour before serving, cut spaghetti squash lengthwise in half.
- Discard seeds.
- In 12-inch skillet over high heat, in 1-inch boiling water, place squash, cut side up.
- Heat to boiling. Reduce heat to low. Cover and simmer 40 minutes or until squash is fork-tender.
