Steak with Spaghetti Squash Recipe

I have given a lot of thought to how I wanted to share in a casual way on No Buy Feb and March Pantry Challenge. I want to give myself loads of flexibility and yet at the same time have a connecting note .

What I decided on was Recipes using food from the freezer, pantry and or cellars (be that fall stored fresh or canned) Ideally a lot of these will also be using up something left over in the fridge, making it into a different mwal idea or way of serving.

In this case I took two of my local (support local if you can) minute steaks along with onion, our own garlic from the cellar, Green pepper and half a quart jar of homemade pasta sauce from the canning cellar and half a left over Spaghetti Squash that I had roasted the day before and we used one half but not the other.

minute steak

In a cast iron pot place about 1 to 2 tbsp of your choice of fat, add in your onion, garlic, pepper and steaks. Let the steaks cook till you have some crisping, then flip over, stir the rest so it cooks evenly, once you have browned your meat, add your sauce and use it to deglaze the pan, making sure to get all those bits off the brown and into the sauce. This will take 3 to 5 minutes of cook time before you add the sauce at med heat. Adjust to taste for salt and pepper. In my case with my homemade pasta sauce nothing else was needed to be added.

Then cover the pot with the lid to the side to let moisture leave and turn your heat down to 4 and let it simmer for 5 min with the odd stirring on the sides. At the same time, get out your cold cooked in my case oven roasted Spaghetti Squash and scrape out the flesh at the 5 min mark, take your steaks out for just a moment and add your squash, gently stir it though and add your steaks back in. Simmer for 5 more minutes of cooking time to heat though.

steak with squash pasta

Serve with a bit of parmesan cheese on the pasta side and enjoy. This meal used meat from the bulk whole beef gotten from the farmer down the road, fresh items from my local food box as well as from our storage pantry from our own harvests, homemade pasta sauce from the canning pantry and leftover from the fridge. By my guess, my cost per plate was 3.75

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