Pesto Steak Spaghetti Squash

Pesto Steak Spaghetti Squash
Spaghetti squash is the answer to your pasta craving. While a bit thicker, it has a similar consistency to angel hair pasta and can be prepared just as many ways. The problem is, people tend to think the direct opposite of this blog’s purpose: I’m eating healthy, so all I can eat my squash with is bland, old tomato sauce.

WRONG! Truth is, tomato sauce (at least to this blogger) is kinda boring without the heartiness of pasta and flavor of Parmesan. So, we will be creating a variety of spaghetti squashes that are anything but bland and ordinary, starting with this one.

Spaghetti Squash
Ingredients: 2 Spaghetti Squashes (feeds 5-6), 2 bell peppers, 1 yellow onion, 3 6-ounce steaks (round used here, if looking for a leaner cut, go with sirloin). 

Pesto: Bunch of Basil, Parmesan cheese (go with the block, not the pre-grated), handful of walnuts (pine nuts are traditional, but cashews or walnuts work about the same), half clove of garlic, 2 tablespoons of olive oil, salt & pepper to taste

Directions: Half the spaghetti squashes down the middle and deseed. IMPORTANT: Lightly dust the inside with salt. This is crucial to remove moisture and prevent a soggy squash (horrible). Bake at 350 for 45- 60 minutes. Allow to cool. Use fork to remove squash “meat” into a bowl.

Pesto
Pesto: Blend all pesto ingredients in food processor. Check that final product is moist enough. If not, add a little more olive oil and reblend. 

Steak Stir Fry
Steak/Veggies: stir-fry onions and peppers in pan. After cubing steak, add to pan. We did not heavily season or marinade the steak because the pesto will  do the talking. Lightly season with garlic powder, salt, and pepper. Cook for about 20 minutes. Test steak to make sure it is to liking (do NOT overcook). 

Chewy Steak=Ruined Meal.

Pesto Steak  Spaghetti Squash
The meal is full of flavor and will make to forget about pasta, carbs, and that you are eating healthy altogether. 

Watermelon Feta Kale Salad

 Watermelon Feta Kale Salad Now, I will admit: I have not always been on board with inter-flavor pairings (call me old fashioned). I never got why people dipped their French fries in milk shakes or why salted caramel was so sought after. But, in discovering how real, natural food can compliment each other, I have grown to appreciate a little sweet with the tangy and that is exactly what this salad bring to the table. 

  
Ingredients: One Cucumber; One half of a Seedless Watermelon (or a quarter of a regular); pack of Feta Cheese; 2 tablespoons of Chopped Walnuts; Black, Seedless Grapes; Few Bunch of Kale; Bunch of Mint Leaves   

Watermelon Kale Directions: Finely chop mint leaves. Break apart kale and lightly sprinkle about half of the mint throughout. Ball melon and cut apart grapes. Add to salad. Add feta crumbles and walnuts throughout. Sprinkle the remaining mint on top. For the cucumber, we have “veggetti’d” (or spiralized) it and placed it on the bottom. This can also be chopped and added normally. 

You’ll find that between the watermelon and cucumber, dressing is unnecessary. This salad is a friendly battle of flavors, while also being cool and refreshing. Remember, especially with temperatures going up, it’s not just water that can hydrate you.