We never have ordered take-out all that often, even before we started eating “Paleo”. So this recipe wasn’t inspired as an “ode to take out” so much as it was, “What the heck can I do with the vegetables in the fridge and this freaking spaghetti squash before it goes bad?” Bam…

Ingredients

• 1 lb ribeye, thinly sliced
• 3 cloves garlic, minced
• 1 onion, diced
• 3 T wheat free soy sauce or coconut aminos
• 1 T fish sauce
• 1 t chili garlic sauce
• 1 1/2 limes, juiced
• 1 t powdered ginger
• 1 t coriander
• 3 c fresh spinach leaves
• any other vegetables (peppers, mushrooms, squash…clean out the fridge)
• 3 green onions, sliced
• 1 medium spaghetti squash
• olive oil
• s&p

Method

Heat your oven to 400ºF. Split the spaghetti squash in 1/2, lengthwise. Pour some olive oil and sprinkle some salt and pepper on the top. Place, split side down onto a baking sheet. Roast until the squash is tender and easily forked apart, about 20-25 minutes.

While the squash is going, heat a bit of olive oil in a large saute pan and sear the ribeye steak slices over medium high heat, about 30 seconds to 1 minute on each side. Remove from the pan and set aside. Saute the onion and garlic until softened. Add the spinach and let it wilt (plus any other veggies you’ve got). Add the rest of the ingredients, including the steak. Stir around to combine and then turn the heat off.

Once the squash is cool enough to handle, fork out the threads and add them to the saute pan. Mix everything around to combine, top with green onions and serve.