A mixture of baked spaghetti squash stuffed with sirloin steak and a rich rosa sauce (combination of alfredo and tomato/basil) makes for a delicious at home date night dish!
This post is sponsored by BabbleBoxx.com on behalf of Bertolli®
(Bonus points to anybody that can say that title fives times fast. 😉 )
I’ve been brainstorming Valentine’s Day dinner ideas for our family. We are going to be having a date night at home this year since the big day falls right smack in the middle of a week and a) kids need to be in bed on time and b)mid-week Valentine’s babysitters are hard to come by. I love to do occasional at-home date nights anyway, so I thought we could incorporate the kids into the meal part of our date night for the special occasion!
If you’re looking for an at-home family Valentine’s Day date idea, look no further than Rosa Steak Stuffed Spaghetti Squash. This is a home-run of a meal: kids and adults both love it, it feels a little more sophisticated than your run-of-the-mill weeknight dinner, and it’s a pretty easy way to get kids to eat veggies without even knowing it. It’s an incredibly easy recipe that just requires a few ingredients!
The star of the show in this dish was a gorgeous Rosa sauce I made with Bertolli® Organic Traditional Tomato & Basil Sauce and Bertolli® Organic Creamy Alfredo Sauce. If you’ve never made a Rosa sauce with tomato sauce and alfredo sauced mixed together, you’re seriously missing out. It’s a rich, creamy complement to so many dishes that is bursting with bright tomato flavor. It’s great with pasta, veggies, and even as a sauce on pizza.
The step-by-step of making Rosa Steak Stuffed Spaghetti Squash…
Start with 2 3-ish pound spaghetti squashes. Cut in half, cut ends off, and scoop out the seeds inside. Lightly coat inside with olive oil, salt, and pepper.
Place squash halves inside-down on a cookie sheet and bake at 400 degrees for 30 minutes.
While squash bakes, melt 2 tbsp of butter in a cast-iron skillet over medium heat.
Salt and pepper each side of 2 separate 1lb sirloin steaks and grill in the skillet for about 5 minutes per side (or to your preference). This will produce a steak that’s cooked medium.
Remove the steak and allow it to rest for 10-15 minutes. Lower heat to low and scrape out and remove any burnt pieces from the bottom of your pan with a wooden spoon, leaving remaining cooking liquids.
Into the cooking liquids, add a jar of Bertolli® Organic Traditional Tomato & Basil Sauce.
Add a jar of Bertolli® Organic Creamy Alfredo Sauce and stir well.
Isn’t it so pretty?
This easy Rosa sauce is perfect for Valentine’s Day.
Once the spaghetti squash is finished cooking, allow to cool for 15-20 minutes.
Then, use a fork to shred! Place your shredded squash in a large bowl, leaving 1/2″ of squash around the peel to give the stuffed squash a little bit of stability.
Once steak has rested, slice against the grain into bite-sized pieces. Add into shredded squash, along with the Rosa sauce.
Once shredded squash, steak, and sauce is mixed together, spoon mixture back into the squash shells.
Top the 4 stuffed squash halves with 1 cup shredded mozzarella cheese and 1 cup shredded parmesan cheese. Bake at 350 degrees for 10 minutes, until cheese on top is melted and slightly brown.
Printable Recipe
- Bertolli® Organic Traditional Tomato & Basil Sauce
- Bertolli® Organic Creamy Alfredo Sauce
- 2 spaghetti squash
- 2 1lb sirloin steaks
- olive oil
- salt
- pepper
- 2 tbsp butter
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- Start with 2 3-ish pound spaghetti squashes. Cut in half, cut ends off, and scoop out the seeds inside. Lightly coat inside with olive oil, salt, and pepper.
- Place squash halves inside-down on a cookie sheet and bake at 400 degrees for 30 minutes.
- While squash bakes, melt 2 tbsp of butter in a cast-iron skillet over medium heat.
- Salt and pepper each side of 2 separate 1lb sirloin steaks and grill in the skillet for about 5 minutes per side (or to your preference). This will produce a steak that's cooked medium.
- Remove the steak and allow it to rest for 10-15 minutes. Lower heat to low and scrape out and remove any burnt pieces from the bottom of your pan with a wooden spoon, leaving remaining cooking liquids.
- Into the cooking liquids, add a jar of Bertolli® Organic Traditional Tomato & Basil Sauce and a jar of Bertolli® Organic Creamy Alfredo Sauce; stir well.
- Once the spaghetti squash is finished cooking, allow to cool for 15-20 minutes. Then, use a fork to shred! Place your shredded squash in a large bowl, leaving ½" of squash around the peel to give the stuffed squash a little bit of stability.
- Once steak has rested, slice against the grain into bite-sized pieces. Add into shredded squash, along with the Rosa sauce.
- Once shredded squash, steak, and sauce is mixed together, spoon mixture back into the squash shells.
- Top the 4 stuffed squash halves with 1 cup shredded mozzarella cheese and 1 cup shredded parmesan cheese. Bake at 350 degrees for 10 minutes, until cheese on top is melted and slightly brown.
Both Bertolli® Organic Traditional Tomato & Basil Sauce and Bertolli® Organic Creamy Alfredo Sauce varieties are USDA Organic products made with non-GMO ingredients. The tomato and basil variety includes the finest organic ingredients, like plump tomatoes, extra virgin olive oil and Romano cheese. The alfredo variety includes fresh cream, whole milk, real butter, and aged Parmesan and Romano cheeses to bring a rich, authentic flavor to your table. These delicious sauces can be used for anything from a romantic dinner to an everyday weeknight dinner recipe. Check out a few other delicious recipes made with the same Rosa sauce I made above!
Rosa Cheese Tortellini Pasta Bake
Creamy Rosa Caprese Gnocchi with Blistered Tomatoes
Sausage, Peppers, & Onions with Creamy Rosa Polenta
You can check out more information about Bertolli at their website!
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