1 spaghetti squash

1/4 cup (60 ml) soy sauce

1 lb (454 g) veal sirloin slices

3 green onions, chopped

2 cloves garlic, finely chopped

1 red bell pepper, sliced into strips

1/2 lb (227 g) mushrooms, sliced

3 tablespoons (45 ml) olive oil

6 oz (170 g) baby spinach, trimmed

Salt and pepper

With the rack in the middle position, preheat the oven to 190 ° C (375 ° F). Line a baking sheet with parchment paper.

On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the sheet, cut side down, and cook for 45 minutes to 1 hour or until the squash is tender with the tip of a knife. Let cool.

Gently loosen the squash strands with a fork. Toss the squash strands with half the soy sauce. Keep warm.

With a chef's knife, finely chop the sirloin. Keep aside in the refrigerator.

In a wok or large skillet, sauté the onions, garlic, peppers and mushrooms in half the oil. Season with salt and pepper. Set aside. In the hot wok, stir-fry the meat in the remaining oil. Season with salt and pepper.

Return the stir-fried vegetables to the wok with the meat. Add the spinach and remaining soy sauce and cook until the spinach has wilted. Serve on a bed of spaghetti squash.

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