If you’re minding your carbs, meals like this are what you get out of bed for. Philly Cheesesteak Stuffed Spaghetti Squash is a keto friendly alternative to the classic sandwich. Classic cheesesteak filling of thin sliced beef and sautéed vegges gets a nutritious boost from tender, buttery spaghetti squash noodles. Melty, bubbly cheese included!
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Much like pizza, mac and cheese, and like, a whole birthday cake, Philly cheesesteaks top many a “cheat meal” list. And rightly so! It’s not one of the most famous sandwiches in the world for no reason. But at the same time, it’s definitely not outpacing salad as a healthy dinner option.
We could spend years peeling back the proverbial layers of that particular diet culture “onion,” but there are better onions to discuss. Like the sautéed ones in this stuffed spaghetti squash.
And since there’s nothing inherently unhealthy about vegetables, cheese, and steak (unless your doctor has told you otherwise, of course), there’s nothing inherently unhealthy about taking cheesesteak filling and serving it inside a giant nutrient loaded spaghetti squash bowl.
Keto stuffed spaghetti squash is part casserole, part bowl, part steak sandwich, and all friggin delish.
For a shorter post with just the ingredients and step-by-step instructions, click to view the web story for this super clean keto dinner recipe!
Spaghetti Squash: Nature’s Perfect Bowl
Meet Spaghetti Squash. Not only is it the OG vegetable noodle (step aside, zoodles), it comes in its own handy built-in bowl. It’s low calorie, low carb, and rich in fiber, vitamin C, and antioxidants. So while it ain’t a hoagie roll, stuffed spaghetti squash is nutritious, delicious, and a perfect vessel for keto cheesesteak bowls.
- DIVIDE. Using the tip of sharp paring knife, make tiny slits lengthwise around the squash. Go back over those cuts, making deeper cuts, until you’ve sliced all the way through the skin. This takes a little practice (and patience!) but it’s definitely the safest way to slice a squash in half for roasting.
- CLEAN. Scoop out the seeds – we like to use a melon baller, but a small spoon works great too.
- SEASON. Rub the flesh with oil, then sprinkle with salt and pepper.
- ROAST. Place cut side down on a baking sheet and roast in a 425°F oven for about 40 minutes, until the skin is browned and the edges are curling inward. It’s done when you can easily piece the skin with a fork.
How to Make Cheesesteak Stuffed Spaghetti Squash
With all the trappings of a classic Philly cheesesteak, this Stuffed Spaghetti Squash is super satisfying without the carb overload. Pinky promise – you won’t miss the roll once you’ve had tender steak strips, sauteed vegetables, and melted provolone stuffed in a roasted spaghetti squash bowl. Cheesesteak Stuffed Spaghetti Squash is keto – and kid – friendly.
- ROAST SQUASH. Roast the squash halves until tender (see above).
- SAUTE MUSHROOMS. Saute mushrooms in butter and olive oil until they release their water content and are golden brown.
- SAUTE PEPPERS AND ONIONS. Push mushrooms to edge of the pan, add the onions and peppers, and saute until the onions are translucent and the peppers are slightly softened, about 10 minutes. Add the garlic and saute 1 minute more, until fragrant. Remove the onions, peppers, and mushrooms from the skillet using a slotted spoon.
- SEAR STEAK. Thinly slice the steak, then sear in a splash of olive oil for 4-5 minutes, stirring just once. Don’t forget to season the steak after adding to the skillet!
- TOSS. Remove pan from heat, add the veggies to the steak, and give everything a good toss.
- CHEESE IT! Line each squash half with 1 slice of cheese.
- STUFF IT! Divide the steak mixture between the squash bowls, then top with 1 more slice of cheese.
- BROIL IT! Flip the oven to the broiler setting, and broil the squash halves until the cheese is melted and bubbling, 3-5 minutes. Enjoy!
Chef’s Tips!
- Place the steak in the freezer for 15-20 minutes to firm it up. This will allow you to cut thin slices with ease.
- Unlike spaghetti, spaghetti squash isn’t that great al dente. Test for tenderness at the 40-minute mark. Keep roasting in 5-minute increments if it’s not quite there. Don’t worry – it will still keep its structure.
- Provolone or American cheese is a classic choice for cheesesteak, but you can really use any “melty” cheese you like. (However, we do not recommend “whiz.” Yes, that’s actually a thing. Look it up.)
What Kind of Steak Should I Use?
We used thinly sliced flank steak for our Philly cheesesteak base. If you’re looking for a splurge, prime rib and ribeye are both absolutely delicious. Want to spend less? Ground beef is also great in this recipe.
More Keto Friendly Dinner Recipes
- Lasagna Style Spaghetti Squash Casserole
- Buffalo Chicken Lettuce Wraps
- Keto Cottage Pie
- Maryland Crab Cakes
- Healthy Italian Sausage and Peppers
Did you make this cheesesteak stuffed spaghetti squash recipe? I’d love to know how it turned out! Leave a comment and a rating below.
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Philly Cheesesteak Stuffed Spaghetti Squash
Description
Ingredients
- 2 small spaghetti squash
- 3 tablespoon olive oil, divided
- 1 tablespoon 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 teaspoon steak seasoning
- 1 teaspoon italian seasoning
- 8 slices provolone or american cheese
- kosher salt, to taste
- pepper, to taste
Instructions
- Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Slice the squash in half lengthwise (see notes), then coop out the seeds. Rub all over with 1 tablespoon olive oil, then season the flesh with salt and pepper. Lay the squash cut side down on the prepared baking sheet and roast until the flesh is tender and the top is caving in, 35-40 minutes.
- Heat a 12" skillet over medium high heat. Add 1 tablespoon tablespoon olive oil and the butter; heat until the butter melts then foams.
- Add the mushrooms and toss to coat in the fat. Saute, stirring occasionally, until they release their liquids and the edges turn golden brown and crispy, 10-12 minutes.
- Push the mushrooms to the edge of the pan and add the onions and peppers. Saute, stirring occasionally, until the onions turn translucent and the peppers soften, about 10 minutes.
- Add the garlic to the pan and mix with the onions, peppers, and mushrooms. Saute 1 minute, stirring constantly. Remove the vegetables from the pan using a slotted spoon.
- Add the final tablespoon of olive oil, then add the steak and arrange in a single, even layer. Season the steak with steak seasoning, italian seasoning, and salt and pepper to taste (start with ½ teaspoon teach). Cook the steak undisturbed for 2 minutes, then toss and cook 2 minutes more for medium-rare; add 2 minutes to the cook time for medium, and 3 minutes more for medium well.
- Remove the pan from heat. Return the vegetables to the pan and toss with the steak.
- Line each squash half with 1 slice cheese. Divide the steak mixture between the squash bowls, then top with 1 more slice of cheese.
- Flip the oven to the broil setting. Place the stuffed spaghetti squash under the broiler and heat until the cheese melts and is bubbling around the edges, 3-5 minutes. Remove and serve immediately.
Frank
This was great. I used a roasted poblano pepper and 1 jalopeano with some red pepper. Also added some pepper jack cheese along with the provolone! Was awesome!