Skillet Beef Tagine With Spiralized Butternut Squash

This healthy, easy dish can be on the table in about 30 minutes. It is flavorful, exotic, and sure to impress!

1 pound top sirloin

2 teaspoons paprika

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

3 large shallots

2 teaspoons chopped garlic

1/2 cup beef broth

1 can diced tomatoes with spicy red pepper, 14.5 ounces

1 package Veggie Noodle Co. Spiralized Butternut Squash, 10.7 ounces

Instructions
1. Trim any fat from meat and cut into bite-sized chunks. In a medium bowl mix meat, paprika, cinnamon, ground ginger, salt, and pepper. Toss to coat, set aside.

2. Chop shallot into eighths.

3. Heat olive oil in a large skillet over medium heat, add meat and shallots, cook stirring occasionally, until meat is no longer pink and shallots are softened, about 10 minutes. Add garlic and cook for 1 minute. Add broth, tomatoes and butternut squash, cook until squash is tender, about 4 minutes.

Notes: I cut the spiralized butternut squash into smaller pieces because I wanted everything to be bite-sized. I used diced tomatoes with spicy red pepper, if you can't find them just use plain diced tomatoes and add 1/4-1/2 teaspoon of red pepper flakes.

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