Prep Time 10 mins
COOK Time 45 mins
2 small spaghetti squash 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 kosher salt, to taste pepper, to taste
If you’re going low carb, 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 with seasoned steak, sauteed veggies, and plenty of melty cheese!
Slice squash in half and scoop out seeds. Season with olive oil, salt and pepper, then place cut side down on a parchment lined baking sheet.
Roast 35-45 minutes (depending on size) in a 425°F oven until tender. Gently loosen the strands with a fork.
While the squash cooks, make the filling. Saute mushrooms in 1 tbsp olive oil and butter until golden brown and crisp.
Add the onions and peppers to the skillet. Saute until tender, about 10 minutes.
Add the garlic and mix with all the vegetables. Saute, stirring constantly, for 1 minute. Remove all veggies with a slotted spoon.
Add the final 1 tbsp olive oil, then add the steak in a single layer. Season with steak seasoning, italian seasoning, salt, and pepper. Cook 2 minutes, stir, then 2 minutes more for medium rare.
Return the vegetables to the skillet and give everything a good toss. Remove from heat.
Line each squash half with 1 piece of provolone cheese.
Divide the cheesesteak stuffing between the four squash bowls.
Cover the stuffing with one more slice of cheese.
Flip the oven to the broiler setting, and broil for 3-5 minutes, until the cheese melts. Garnish with parsley or chopped chives.