A quick and delicious summer favorite, A grilled Ribeye served on top of a spaghetti squash saute. If you have never tried spaghetti squash, I think you will all be pleasantly surprised at how much better it tastes than any pasta you have ever had. I have converted Non-Paleoites to eating this instead of pasta just on taste alone and there are so many different ways to prepare. I hope you enjoy. :)
Grilled Ribeye with Spaghetti Squash Saute
Ingredients
- 2 grass-fed ribeye steaks
- 1 spaghetti squash
- 4 cloves of garlic diced
- 1 white onion diced
- sea salt
- black pepper
- garlic powder
- extra virgin olive oil
Instructions
- Cut your spaghetti squash in half and scrape out all the guts just like you would a pumpkin
- Place the halves cut side down in a pyrex dish and add about 1/2 inch of water, pierce the outer skin a bunch of times with a fork, cover and microwave on high for about 12 minutes or until you can easily pierce the outer skin with your fork You can also bake it in the oven but it takes around an hour normally, you can google that one :)
- Once your spaghetti squash is done, let it cool and using a fork scrape out the inside of it to make it look like spaghetti strands
- Preheat your grill on high
- Rub your room temperature ribeyes with olive oil and then season with salt, pepper, and garlic to your taste preference
- Preheat your saute pan over medium heat on your stove-top
- Once your grill and pan are both hot, go place your steaks on your grill and cook to your liking
- Add your diced onions and garlic to your saute pan and saute for about 10 minutes or until your onions become translucent
- Once translucent, turn the heat off and stir in your spaghetti squash ensuring you stir well to get an even coating
- Remove your steaks from the grill and ensure you let them rest for 10 minutes before slicing
- Put your spaghetti squash on the plate and top with your grilled ribeye
- Serve and Enjoy
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