Do you love Philly Cheesesteaks? I absolutely LOVE them but sometimes I just want to enjoy the filling so I decided to make a lightened version of my delicious Philly Cheesesteak stuffed into a roasted spaghetti squash.
Philly Cheesesteak Stuffed Spaghetti Squash
Take my delicious Philly Cheesesteak recipe and place it inside for a lightened no carb version
Servings: 1
Equipment
- Sheet pan
- Saute pan
Ingredients
- 8 0z Spaghetti Squash Half
- Salt & Pepper to taste
- 1/2 tsp Italian seasoning
- 1 tsp Avocado oil
- 1/3 Cup Onions Sliced or chopped
- 1/2 Cup Mushrooms Sliced or chopped
- 1/2 Cup Bell peppers Sliced or chopped
- 3 oz. Dietz & Watson London Broil Roast Beef ( Deli )
- 1/2 tsp Dak's Steakhouse seasoning
- 1/2 TBSP Worcestershire sauce
- 1 Borden Non fat american cheese slices White or Yellow
- 1/4 Cup FF Mozzarella
- Salt & Pepper to taste
Instructions
- Preheat oven to 425
- Slice spaghetti squash in half.
- Spray lightly with avocado oil. Season with salt, pepper and Italian seasoning
- Put cut side down of spaghetti squash onto a parchment lined sheet tray
- Bake for 30-40 minutes ( Depending on side of spaghetti squash ) until tender
- While squash is cooking get the filling together
- Slice up onions, mushrooms, peppers and chop up deli roast beef
- Saute peppers until tender
- Add onions and mushrooms and sauté until tender
- Add the chopped roast beef, steakhouse seasoning, Worcestershire sauce, non-fat American cheese and the FF mozzarella
- Right before serving scrap spaghetti squash into "spaghetti strands' then place Philly Cheesesteak mix into the squash
- Add some steak sauce if you'd like a little something extra
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