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. Cheesesteak Stuffed Spaghetti Squash is keto - and kid - friendly.
1lbflank steakthinly sliced then chopped into 3” pieces
2green bell peppersdiced
8slicesprovolone or american cheese
kosher saltto taste
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 tbsp 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 tsp 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.
To slice squash in half - safely! 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.