2 Grass Fed Ribeye Steaks

1 Spaghetti Squash

4 Cloves of garlic, diced

1 White onion, diced

Sea Salt

Black Pepper

Garlic Powder 

EVOO

Preparation

Cut your spaghetti squash in half and scrape out all the guts just like you would a pumpkin

For the fast way to cook it, place the halves cut side down in a pyrex dish and add about 1/2 inch of water, pierce the outer skin a bunch of times with a fork, cover and microwave on high for about 12 minutes or until you can easily pierce the outer skin with your fork

You can also bake it in the oven but it takes around an hour normally, you can google that one

Once your spaghetti squash is done, let it cool and using a fork scrape out the inside of it to make it look like spaghetti strands

Preheat your grill on high

Rub your room temperature ribeyes with olive oil and then season with salt, pepper, and garlic to your taste preferenc

Preheat your saute pan over medium heat on your stove-top

Once your grill and pan are both hot, go place your steaks on your grill and cook to your liking

Add your diced onions and garlic to your saute pan and saute for about 10 minutes or until your onions become translucent

Once translucent, turn the heat off and stir in your spaghetti squash ensuring you stir well to get an even coating

Remove your steaks from the grill and ensure you let them rest for 10 minutes before slicing

Put your spaghetti squash on the plate and top with your grilled Ribeye

Serve and Enjoy