Spaghetti Squash Steak Bowl

Servings: 2

Ingredients:

• 1 Spaghetti Squash (medium, sliced lengthwise, seeds removed)

• 2 tsp Coconut or Olive Oil

• Sea Salt & Black Pepper

• 1/2 cup Jasmine Rice (dry)

• 8 oz Top Sirloin Steak

• 1/2 cup Corn (canned, fresh, or frozen)

• 1/2 Red Bell Pepper (diced)

• 1/2 cup Red Onion (diced)

• 1 tsp Cumin

• 1/4 cup Cilantro (chopped)

• Juice from 1 lime

• 4 tbsp cheese of choice (shredded)

Directions:

• Preheat the oven to 375°F (190°C).

• Brush the inside of the squash halves with half of the oil. Season with salt and pepper, then place the halves face down on a baking sheet. Bake in the oven for 30 minutes.

• Meanwhile, cook the rice according to package directions.

• Add the remaining oil to a pan over medium heat. Add the steak to the pan and cook for 8 - 12 minutes, flipping halfway through. The time will depend on the thickness of the steak and your desired doneness. Season with salt and pepper and slice into bite-sized pieces.

• Once the squash is done, shred the flesh with a fork and add it to a large bowl. Combine with the rice, steak, corn, red pepper, red onion, and cumin. Scoop everything back into the squash shells and bake in the oven for 20 minutes with cheese on top until the peppers are fork-tender.

• Serve with cilantro and lime juice on top. Enjoy!

Nutritional Info:

• Protein: 29g

• Carbs: 72g

• Fat: 22g

• Fibre: 7g

• Calories: 591