Philly Cheesesteak Stuffed Spaghetti Squash Recipe
This Philly Cheesesteak Stuffed Spaghetti Squash is a delicious low-carb twist on the classic sandwich, combining roasted spaghetti squash halves filled with a savory mixture of sautéed flank steak, mushrooms, onions, and bell peppers, topped with melted provolone or American cheese. Perfect for a comforting yet healthy meal that brings all the flavors of a traditional Philly cheesesteak in a vegetable-based bowl.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Spaghetti Squash
- 2 small spaghetti squash
- 1 tbsp olive oil
- Kosher salt (to taste)
- Pepper (to taste)
Steak and Vegetable Filling
- 3 tbsp olive oil (divided)
- 1 tbsp butter
- 8 oz crimini mushrooms, thinly sliced
- 1 lb flank steak, thinly sliced then chopped into 3” pieces
- 1 sweet onion, diced
- 2 green bell peppers, diced
- 2 cloves garlic, minced
- 1 tsp steak seasoning
- 1 tsp Italian seasoning
- 8 slices provolone or American cheese
Instructions
- Prep and Roast Spaghetti Squash: Heat the oven to 425°F and line a baking sheet with parchment paper. Slice the spaghetti squash in half lengthwise, scoop out the seeds, rub with 1 tablespoon olive oil, and season with salt and pepper. Place cut side down on the baking sheet and roast for 35-40 minutes until the flesh is tender and the top begins to cave in.
- Sauté Mushrooms: Heat a 12″ skillet over medium-high heat and add 1 tablespoon olive oil and the butter. Once the butter melts and foams, add the sliced mushrooms. Sauté, stirring occasionally, until they release their liquid and turn golden brown and crispy around the edges, about 10-12 minutes.
- Cook Onions and Peppers: Push the mushrooms to the edge of the pan. Add the diced sweet onion and green bell peppers to the center. Sauté, stirring occasionally, until onions become translucent and peppers soften, about 10 minutes.
- Add Garlic and Remove Vegetables: Add the minced garlic to the pan and mix with the vegetables. Sauté for 1 minute, stirring constantly, then remove all the vegetables from the pan using a slotted spoon and set aside.
- Cook Flank Steak: Add the remaining 1 tablespoon olive oil to the skillet. Arrange the flank steak pieces in a single, even layer. Season with steak seasoning, Italian seasoning, salt, and pepper (start with 1/2 teaspoon each). Cook the steak undisturbed for 2 minutes, then toss and cook for another 2 minutes for medium-rare. Add 2 more minutes for medium, or 3 minutes more for medium well.
- Combine Steak and Vegetables: Remove the skillet from heat. Return the sautéed vegetables to the pan with the steak and toss to combine evenly.
- Stuff Squash with Filling and Cheese: Line each roasted spaghetti squash half with one slice of cheese. Divide the steak and vegetable mixture among the squash halves, then top each with another slice of cheese.
- Broil to Melt Cheese: Switch the oven to broil. Place the stuffed spaghetti squash halves under the broiler for 3-5 minutes until the cheese is melted and bubbling around the edges. Remove from oven and serve immediately.
Notes
- To slice the spaghetti squash safely, use a large, sharp knife and cut slowly to avoid slipping.
- You can substitute provolone with American cheese or even mozzarella for a different flavor profile.
- Adjust steak cook time to your preferred doneness level for best results.
- The recipe serves 4 but can be easily doubled by roasting larger squash or multiple smaller ones.
- For a low-sodium version, reduce or omit the added salt and use low-sodium steak seasoning.
