Ingredients

Adjust Servings:

	Spaghetti Squash
	1 Spaghetti Squash (about 2½ lb)
	½ cup Chicken broth
	1 Tbsp Butter
	¼ tsp Salt
	¼ tsp freshly ground Black Pepper
	Grilled Beef
	1 lb boneless top sirloin Steak (about ¾-inch-thick)
	¼ tsp Salt
	½ tsp freshly ground Black Pepper
	½ Tbsp Butter
	Spinach and Mushrooms with Sage Browned Butter
	2 tsp Vegetable Oil
	1 (3.5-oz) package fresh Shiitake Mushrooms
	2 tsp Butter
	¼ tsp Salt
	¼ tsp freshly ground Black Pepper
	2½ (6-oz) packages baby Spinach
	2 Tbsp Butter
	1 Tbsp chopped fresh Sage
	1½ tsp fresh Lemon Juice

Grilled beef with spaghetti squash and spinach and mushrooms with sage browned butter recipe

Name: Grilled beef with spaghetti squash and spinach and mushrooms with sage browned butter recipe
Yield: 4 Servings
Ingredients: Spaghetti Squash: 1; Chicken broth: ½ cup; Butter: 1 Tbsp; Salt: ¼ tsp; Black Pepper: ¼ tsp freshly ground; Steak: 1 lb boneless top sirloin; Salt: ¼ tsp; Black Pepper: ½ tsp freshly ground; Butter: ½ Tbsp; Vegetable Oil: 2 tsp; Shiitake Mushrooms: 1 (3.5-oz) package fresh; Butter: 2 tsp; Salt: ¼ tsp; Black Pepper: ¼ tsp freshly ground; Spinach: 2½ (6-oz) packages baby; Butter: 2 Tbsp; Sage: 1 Tbsp chopped fresh; Lemon Juice: 1½ tsp fresh

Serves 4
Medium

Ingredients

Spaghetti Squash
1 Spaghetti Squash
½ cup Chicken broth
1 Tbsp Butter
¼ tsp Salt
¼ tsp freshly ground Black Pepper
Grilled Beef
1 lb boneless top sirloin Steak
¼ tsp Salt
½ tsp freshly ground Black Pepper
½ Tbsp Butter
Spinach and Mushrooms with Sage Browned Butter
2 tsp Vegetable Oil
1 (3.5-oz) package fresh Shiitake Mushrooms
2 tsp Butter
¼ tsp Salt
¼ tsp freshly ground Black Pepper
2½ (6-oz) packages baby Spinach
2 Tbsp Butter
1 Tbsp chopped fresh Sage
1½ tsp fresh Lemon Juice

Directions

A bed of spaghetti squash is a tasty and toothsome change from pasta.

Steps

1 Done	Prepare Spaghetti Squash Preheat oven to 350°. Cut squash in half lengthwise, and remove seeds. Place squash, cut sides down, on an aluminum foil–lined baking sheet. Bake, uncovered, at 350° for 45 minutes or until tender; let stand 10 minutes. Remove spaghetti-like strands with a fork, discarding shells.
2 Done	Combine squash and broth in a large skillet. Cook over medium-high heat 3 to 4 minutes or until most of liquid evaporates. Add 1 Tbsp. butter and ¼ tsp. each salt and pepper. Stir just until butter melts. Cover and set aside.
3 Done	Prepare Grilled Beef Preheat grill to 400° to 450° (high) heat. Sprinkle steak with ¼ tsp. salt and ½ tsp. pepper. Grill, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove steaks from grill; rub with ½ Tbsp. butter, and cover with aluminum foil.
4 Done	Meanwhile, prepare Spinach and Mushrooms with Sage Browned Butter Heat oil in a large skillet over medium-high heat. Add mushrooms and next 3 ingredients; sauté 2 minutes. Gradually add spinach; cook 2 to 3 minutes or until spinach is wilted.
5 Done	Cook 2 Tbsp. butter in a saucepan over medium heat 1 to 2 minutes or just until butter starts to brown. Remove from heat; stir in sage and lemon juice.
6 Done	Cut steak across the grain into ½-inch slices; arrange on serving plates over mounds of squash and sautéed spinach and mushroom mixture. Drizzle each serving with sage butter.