A great use of left over spaghetti squash. A warm, tasty soup that is quick to make and can be varied with whatever leftovers you happen to have.
INGREDIENTS
1 1/2 cup beef broth
½ cup cooked spaghetti Squash
About 4 brussels sprouts
1/3-pound top sirloin thin sandwich steak
Two green onions chopped
A little garlic salt
Salt and pepper or your favorite steak seasoning
Fresh mushrooms
A very small amount of stevia (Sweet Leaf)
Directions
Heat beef broth in pan
Add cooked spaghetti squash
Add salt, pepper stevia and green onions
Add mushrooms
Allow to heat and simmer
Pan fry steak in bacon drippings adding steak seasoning to taste
Remove stems and quarter brussels sprouts
Sauté sprouts with steak
Cut steak in 3/4inch by 1 1/2 inch strips
Add steak and sprouts to soup and simmer on low for about 10 minutes
Serves one
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