Montreal Steak Spiced Roast Beef with Spaghetti Squash

1Preheat oven to 190°C (375°F). Line a roasting pan with parchment paper (no rack required). Trim off the fat and silver skin from top and bottom of roast, reserving the trimmings. Rub all sides of the roast with the spice rub. (Tip: The roast can be cooked immediately at this point or covered and stored chilled up to 4 hr.)

2Peel and cut the onion into 1 in. (2.5 cm) thick rings. Place the separated rings in a single layer in the centre of the roasting pan; add beef trimmings around edges of pan. Set roast on top of the onions. Roast approx. 30 min., or to preferred doneness. Remove from oven, loosely tent with foil; let rest 15 min. (Tip: The internal temperature of the roast will continue to climb during initial resting.)

3Meanwhile, using a large heavy knife, cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds and pulp. Place both squash halves, cut-side down, in a microwaveable dish and add about 1/8 in. (3 mm) depth water to the dish (cook squash halves one at a time if microwave space is limited). Microwave on HIGH 12 to 15 min. Squash is ready when the skin gives a little when pressed. If it remains firm, microwave for another min. and test again. The squash flesh should be tender. Remove squash from the microwave, being mindful of hot steam; let stand about 5 min. Use a fork to rake squash strands into a bowl (discard skins). While hot, stir in the butter, salt and pepper. Reserve 2 tbsp (30 mL) chives for garnish and stir the rest into the squash.

4Thinly slice the roast against the grain, arrange on platter. Spoon jus from the roasting pan overtop. Use tongs to mound the squash alongside. Garnish the platter with the reserved chives to serve.