Beef Tips in Gravy over Spaghetti Squash
Classic beef tips in gravy served over spaghetti squash to satisfy the pasta craving without all the guilt!
Classic beef tips in gravy served over spaghetti squash to satisfy the pasta craving without all the guilt!
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- salt & pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon butter
- 1 teaspoon black pepper
- 1/4 cup soy sauce
- 1/2 onion chopped
- 1/4 cup worcestershire sauce
- 1 1/2 pounds beef tips (or stew beef)
- 1 package brown gravy mix
- 2 cups water (1 cup for the gravy and 1 to use in teh dish)
- 1 large spaghetti squash cut in half (this will take some muscle)
- 1/4 cup parmesan cheese (i prefer the shredded not the can)
- Carbohydrate 56.4529653674051 g
- Cholesterol 119.759221442522 mg
- Fat 26.1983795986133 g
- Fiber 6.98960005241526 g
- Protein 73.0327744628213 g
- Saturated Fat 8.59170190234868 g
- Serving Size 1 1 Serving (897g)
- Sodium 23772.34615207 mg
- Sugar 49.4633653149898 g
- Trans Fat 2.32637648337963 g
- Calories 722 calories
Step-by-step
- Fill a large pot with enough water to cover the two spaghetti squash. Boil for 20 minutes.
- In a large skillet add vegetable oil, heat for a slightly then add the onions. Saute until the onions are translucent.
- Then add the beef tips (I like to cute the ones from the store into smaller pieces). Cook 3 to 5 minutes until beef is browned on all sides.
- Add 1 cup of water, Worcestershire sauce and soy sauce to the browned meat and onions. Stir.
- Add garlic powder, salt and pepper to the beef mixture. Stir.
- In a separate bowl combine gravy mix and 1 cup of cold water until well blended. Then add to the beef mixture. Stirring occasionally.
- Remove spaghetti squash and let cool for 2 minutes.
- Use a fork to separate strands from stem to stern direction.
- Once all spaghetti squash strands have been removed. Mix with butter, Parmesan cheese, salt & pepper while still hot.
- Once gravy has thickened to your desired consistency in your beef mixture, the meat is done!
- Serve beef in gravy over the spaghetti squash.
Ingredient quantities outline a straightforward dinner, but they leave out how starch interactions alter day-two eating quality. When cooling cooked spaghetti squash, residual moisture separates from the vegetable strands and pools at the bottom of the storage container. Pour off this liquid before reheating to prevent the dish from turning watery. Professional kitchens rely on gentle thermal recovery for braised proteins, avoiding high microwave wattage that toughens lean muscle fibers.
Managing Second-Day Textures
Reheating gravy-based dishes requires careful temperature control so the emulsion does not break. Place leftovers in a heavy-bottomed saucepan over medium-low heat, whisking in a tablespoon of cold water if the sauce has tightened too much in the refrigerator. Store components in airtight glass containers for up to three days.
- Drain excess squash liquid thoroughly using a fine-mesh colander before combining with warm meat.
- Heat the skillet gently until simmering points appear around the pan edges, maintaining moisture in the beef tips.
- Add fresh grated parmesan just before serving to reintroduce distinct nutty notes lost during initial refrigeration.
