Philly Cheesesteak Stuffed Spaghetti Squash Recipes

PHILLY CHEESESTEAK STUFFED SPAGHETTI SQUASH RECIPE

Steps:

• Preheat oven to 400°F. Cut squash in half lengthwise (cut halves in half if large). Scoop out seeds. Place squash halves on a baking sheet, face up. Drizzle with 1 tablespoon Roasted Garlic Infused Oil and sprinkle with 1 teaspoon Seasoned Salt. Bake 45 minutes. Meanwhile, in large skillet, heat remaining 1 tablespoon Roasted Garlic Infused Oil over medium-high heat. Add peppers, onions, mushrooms and Garlic Garlic Seasoning. Sauté 3-4 minutes. Add beef and remaining 1 teaspoon Seasoned Salt to skillet. Continue sautéing until beef is lightly browned. Stir in cream cheese and Rustic Herb Seasoning. Continue cooking until cheese is melted. Remove squash from oven. Turn oven to broil on HIGH setting. Carefully pull a fork across squash to create strands. Top each squash half with meat mixture and provolone cheese slices. Place back in oven and broil until cheese is melted and bubbly. Makes 6 servings. Serve with a green salad. Alternative Microwave Method: Place squash halves, upside-down, in a shallow dish. Add a small amount of water to dish. Microwave on HIGH 15 minutes or until strands can easily be removed. Remove squash from microwave. Nutrition per Serving: Calories: 450 Total Fat: 32g Sat. Fat: 15g Cholest: 130mg Sodium: 1,080mg Carbs: 11g Fiber: 2g Sugar: 5g Protein: 35g

PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan.
• Bake in the preheated oven until just soft, 10 to 15 minutes.
• Meanwhile, heat oil and butter in a skillet over medium heat. Add mushrooms and onion; cook and stir until browned, 5 to 7 minutes. Add steak strips and season with salt, pepper, and garlic powder to taste. Cook until heated through, 5 to 7 minutes more.
• Remove peppers from the oven, leaving oven on. Drain any liquid that may have accumulated in the bottoms. Fill each pepper with steak mixture and top with a slice of provolone cheese.
• Return peppers to the hot oven and bake until provolone cheese is brown and bubbly, 10 to 15 minutes more.

PHILLY-CHEESESTEAK SHEPHERD'S PIE WITH SPAGHETTI SQUASH TOPPING

Steps:

• Whisk beer, extra-virgin olive oil, garlic, 2 dashes Worcestershire sauce, thyme, red pepper flakes, salt, and black pepper together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Remove steak from the marinade and shake off excess. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat oven to 350 degrees F (175 degrees C).
• Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let steak rest; cut into 1x1/2-inch strips.
• Place squash, cut-side down, on a rimmed baking sheet. Pour enough water into baking sheet to reach 1/4-inch up the side of squash.
• Bake in the preheated oven until squash is tender, about 30 minutes. Remove from baking sheet and cool until easily handled. Scoop and discard seeds and shred the squash meat into a bowl using a fork.
• Mix egg into shredded squash. Whisk 1/4 cup flour, garlic powder, onion powder, salt, and black pepper in a separate bowl; mix into squash mixture.
• Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, and yellow bell pepper until beginning to brown, 5 to 10 minutes. Add broth, 4 dashes Worcestershire sauce, and thyme; bring to a simmer. Slowly stir 1 tablespoon flour into mixture until thickened, adding more flour if needed. Stir steak into mixture and remove from heat.
• Spray a 9-inch square casserole dish with cooking spray. Add beef mixture to dish and carefully spread squash mixture over steak.
• Bake in the oven for 30 minutes. Sprinkle Swiss cheese over squash layer. Increase temperature to 425 degrees F (220 degrees C) and cook until cheese begins to brown, checking every 5 minutes, about 15 minutes.