Philly Cheesesteak Stuffed Spaghetti Squash

I’m officially publishing my first post, so exciting! I shared this recipe a while ago on my Instagram and it was super popular, so naturally I had to write it all down and share it with you.

This recipe is perfect for these cool fall nights where it’s getting dark at 5:30pm. Who really feels like making anything fancy when it’s dark by dinner time?! Not me! In fact, one evening Paul and I were set out to make some sort of easy taco creation… and we came up with this deliciousness! The sour cream and shredded cheese I recommend topping this creation off with reminded me more of the cheesy goodness on a Philly cheesesteak rather than a taco bowl, thus the name.

This dish comes together in less than an hour and you really only need to use one pan on the stove. If that isn’t an easy button for you, I don’t know what is.

If you’re feeling really hungry, you can eat this straight out of the spaghetti squash, however I recommend splitting this dish into four servings so you don’t overstuff yourself on stuffed squash (I know, I’m so punny ;))

Philly Cheesesteak Stuffed Spaghetti Squash

Prep/Cook Time: 40 minutes  |  Servings: 4

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 green bell pepper, sliced
• 1 medium yellow onion, sliced
• 8 ounces (1 package) white mushrooms, washed and sliced
• 1 tablespoon butter or ghee
• 1 pound ground beef (I prefer grass-fed from Butcher Box)
• 2 teaspoons Balanced Bites Taco & Fajita Blend, OR the following combination:
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
• Salt and pepper to taste

For serving

• Full-fat sour cream
• Cheese of choice (I recommend colby jack or mozzarella)

Directions

1. Preheat your oven to 375ºF.
2. Carefully use a fork to poke deep holes into the spaghetti squash, and microwave the squash for 5 minutes. This will make your squash a little easier to cut.
3. Cut spaghetti squash in half, scoop out the seeds and pulp. Drizzle olive oil on the inside of the spaghetti squash, sprinkle with salt and pepper. Place spaghetti squash open side down on a baking sheet and bake for 30 minutes.
4. While the spaghetti squash is cooking, heat the butter or ghee in a large skillet. Add sliced green pepper and onion to the pan, season with salt and pepper, and saute for five minutes. Add sliced mushrooms to the pan and saute for an additional five minutes. When the onion, green pepper, and mushrooms are cooked down (the onions will be translucent), remove from the pan and set aside.
5. Add the ground beef to the skillet and season with Balanced Bites Taco & Fajita Blend OR chili powder, garlic powder, onion powder, cumin, paprika, salt, and pepper. Cook until brown, approximately 10 minutes.
6. When the squash is done cooking, flip the squash over so the open side is facing up and let cool for five minutes. Once the squash is cool enough to touch, use a fork to scrape the inside of the squash for the “noodles”
7. Either assemble in the half of the squash (if you’re feeling particularly hungry) or use half of the spaghetti squash noodles in a bowl, and add green pepper/onion/mushroom mixture and ground meat. Top with full-fat sour cream and your favorite type of cheese. Enjoy!