1/2 spaghetti squash (about 2 lb)
1/4 cup water
2 tablespoons garlic-herb butter
1/2 cup chopped walnuts
1 teaspoon Italian seasoning herb paste
- Cut squash in half across the middle or from end to end, if needed. Scrape out seeds and discard. Place 1 squash half (cut-side down) in microwave-safe dish. Add water and cover; microwave on HIGH for 12–15 minutes or until easily pierced with a wooden skewer or knife. Remove cover; let stand 5 minutes.
- Preheat large sauté pan on medium 2–3 minutes. Place butter in pan, then add walnuts; cook 4–5 minutes or until butter and walnuts begin to brown slightly. Remove pan from heat. Stir in herb paste.
- Use a fork to gently pull the strands out of the squash, then discard skin. Stir squash strands into with walnut mixture until well blended. Serve.
2 tablespoons garlic-herb butter, divided
1 shallot, thinly sliced
1 1/2 lb grilling steaks (such as New York strip, ribeye, or flank)
1 tablespoon smoky Montreal steak seasoning
8 oz fresh presliced baby portabellas
1 teaspoon flour
2 tablespoons balsamic glaze
1 (10.5-oz) can condensed beef broth
- Melt 1 tablespoon butter in large sauté pan on medium-high 1–2 minutes. Slice shallot (2 tablespoons). Coat steaks with seasoning (wash hands); add steaks to pan and sear 1–2 minutes on each side or until browned. Remove steaks from pan (leave drippings in pan) and set aside.
- Place remaining 1 tablespoon butter and shallots in same pan; cook 1–2 minutes or until shallots are fragrant. Stir in mushrooms; cook 5–6 minutes or until mushrooms begin to brown. Stir in flour; cook 1 minute.
- Reduce heat to medium-low. Add glaze to mushrooms; cook 1–2 minutes or until mushrooms are well coated. Pour in broth and return steaks to pan; simmer 5–6 minutes or until sauce is slightly thickened and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
- Transfer steaks to cutting board; let stand 5–10 minutes before serving. Temperature will rise 5–10°F during this time. Serve steaks with mushroom sauce.
Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.