- 1 spaghetti squash (medium, sliced lengthwise, seeds removed)
- 2 tsps coconut oil (melted, divided)
- Sea salt & black pepper (to taste)
- 1/2 cup Jasmine rice (dry)
- 8 oz. top sirloin steak
- 1/2 cup frozen corn
- 1/2 red bell pepper (diced)
- 1/2 cup red onion (diced)
- 1 tsp cumin
- 1/4 cup cilantro (chopped)
- Preheat the oven to 375.
- Brush the inside of the squash halves with half of the coconut 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 10 to 20 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 or until the peppers are fork-tender.
- Serve with cilantro.
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to one stuffed squash half.
Make it Vegan: Use tofu or tempeh in place of the steak.
More Flavor: Add smoked paprika.
Additional Toppings: Shredded cheese, avocado, sour cream, or salsa