Rosa Steak Stuffed Spaghetti Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Have a gourmet date night meal that's made easily at home!
  • 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
  1. 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.
  2. Place squash halves inside-down on a cookie sheet and bake at 400 degrees for 30 minutes.
  3. While squash bakes, melt 2 tbsp of butter in a cast-iron skillet over medium heat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once steak has rested, slice against the grain into bite-sized pieces. Add into shredded squash, along with the Rosa sauce.
  9. Once shredded squash, steak, and sauce is mixed together, spoon mixture back into the squash shells.
  10. 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.
Recipe by Lamberts Lately at