Classic beef tips in gravy served over spaghetti squash to satisfy the pasta craving without all the guilt!
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.
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Serving Size: 1 Serving (897g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 722 | ||
Calories from Fat: 236 (33%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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