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Philly Cheesesteak Spaghetti Squash Bake - A Cozy, Low-Carb Comfort Classic

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3 to 4 pounds)
  • 1 pound thinly sliced beef (shaved steak, ribeye, or sirloin)
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced (optional but recommended)
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup shredded provolone or sliced provolone
  • 1 cup shredded mozzarella
  • 4 ounces cream cheese, softened
  • 1/3 cup beef broth (or chicken broth)
  • 2 tablespoons olive oil (plus more for drizzling)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Prep and roast the squash: Preheat your oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with a little olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes, until the strands pull away easily with a fork and are tender but not mushy.
  2. Cool and shred: Let the squash cool slightly. Use a fork to scrape out the strands into a large bowl. Pat gently with paper towels to absorb extra moisture. Set aside.
  3. Sauté the vegetables: In a large skillet over medium heat, add 1 tablespoon olive oil. Add onions and peppers with a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, about 8–10 minutes. If using mushrooms, add them in the last 5 minutes so they release and reabsorb their moisture. Stir in the minced garlic for 30 seconds until fragrant. Transfer veggies to a bowl.
  4. Cook the beef: In the same skillet, add another 1 tablespoon olive oil over medium-high heat. Season the beef with salt, pepper, onion powder, garlic powder, and smoked paprika. Sear in batches if needed, 1–2 minutes per side, just until no longer pink. Don’t overcook. Add Worcestershire and toss to coat. Remove from heat.
  5. Make the creamy base: In a small bowl, whisk softened cream cheese with the warm beef broth until mostly smooth. It doesn’t need to be perfect; it will melt in the oven. Taste and adjust salt and pepper if needed.
  6. Combine in a baking dish: Lower oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Add the spaghetti squash, sautéed veggies, and cooked beef. Pour the cream cheese mixture over and toss gently to combine. Fold in half of the provolone and half of the mozzarella.
  7. Top and bake: Smooth the mixture in the dish. Sprinkle the remaining cheeses evenly on top. Bake for 18–22 minutes, until bubbly at the edges.
  8. Broil for a golden finish: Switch to broil for 1–3 minutes to brown the top lightly. Watch closely to avoid burning.
  9. Rest and serve: Let the bake sit for 5–10 minutes to set. Garnish with chopped parsley if you like. Serve warm.