1. Fill a large pot with enough water to cover the two spaghetti squash. Boil for 20 minutes.
2. In a large skillet add vegetable oil, heat for a slightly then add the onions. Saute until the onions are translucent.
3.Then add the beef tips (I like to cute the ones from the store into smaller pieces). Cook 3 to 5 minutes until beef is browned on all sides.
4. Add 1 cup of water, Worcestershire sauce and soy sauce to the browned meat and onions. Stir.
5. Add garlic powder, salt and pepper to the beef mixture. Stir.
6. In a separate bowl combine gravy mix and 1 cup of cold water until well blended. Then add to the beef mixture. Stirring occasionally.
7. Remove spaghetti squash and let cool for 2 minutes.
8. Use a fork to separate strands from stem to stern direction.
9. Once all spaghetti squash strands have been removed. Mix with butter, Parmesan cheese, salt & pepper while still hot.
10. Once gravy has thickened to your desired consistency in your beef mixture, the meat is done!
11. Serve beef in gravy over the spaghetti squash.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (897g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 236 (33%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 119.8mg||37 %|
|Sodium 23772.3mg||820 %|
|Potassium 2010.4mg||53 %|
|Total Carbohydrate 56.5g||17 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 49.5g|
|Protein 73g||104 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 722
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