4 cups (900g) cooked spaghetti squash
1.5 lbs (700g) flank steak, cubed
6-8 TB (84-112g) olive oil
10 ounces (280g) sliced crimini mushrooms
6.5 ounces (185g, 1 medium) sliced yellow onion
1/2 cup (112g) sour cream
Nutmeg, black pepper and dried basil to taste
1/2 cup (112g) white wine
Prepare squash by cutting in half. One medium squash will yield about 2-3 cups per half; a large squash will yield 7-8 cups. Preheat oven to 325F and place squash halves cut side down in glass baking dish or dishes filled with 1 inch water. Bake large squash for 1 hour; medium squash for 40-45 minutes. When baking finishes, remove squashes from baking water and turn cut side up on plate or platter. Allow to "rest" for ten minutes so that squash can finish evaporating and meat can crisp a little bit.
Cube flank steak and season with black pepper. Heat 4 TB olive oil in skillet until popping; add onions and mushrooms and saute' until onions clarify and mushrooms begin to sweat and "bevel." Remove vegetables from pan. Add remaining olive oil and flank steak. Saute' until steak is mostly cooked through, then season with nutmeg, basil and black pepper. Stir to coat, then return vegetables to pan. Add white wine and cook over medium heat for 10-15 minutes. A brown sauce will form.
Add sour cream, and stir to combine. Heat over medium heat for one minute, then remove from heat. Combine with spaghetti squash and serve.
Nutrition information per serving: