Poorman's Pasta

Ingredients

• 1 dash sea salt
• 3 tbsps extra virgin olive oil
• 120 g courgette
• 45 g chestnut mushrooms
• 454 g ribeye steak
• 295 g baby spinach
• 3 cups of cooked spaghetti squash
• 1 tbsp butter
• 1 dash black pepper

Directions

1. Cut the spaghetti squash in half lengthways and scoop out the pips, rub with olive oil and season then roast at 200°C for 45 min 'til tender.
2. Finely sliced the mushrooms and courgette and wash the spinach. Heat 2 tbsp oil in a wok and sauté the mushrooms and courgette 'til tender and golden.
3. Add in the spinach and sauté 'til wilted and season to taste.
4. Season the steak, heat butter and oil in a frying pan and fry the steak to brown on each side and cook to medium rare.
5. Slice the steak and stir into the vegetables.
6. Scrape the spaghetti squad out of the shell, plate and top with the vegetables to serve.