Philly Cheesesteak Spaghetti Squash Bake
Servings: 8 servings
Calories: 219kcal
This Philly Cheesesteak Spaghetti Squash Bake is so fun! The perfect combination of beef, cheese, peppers, onions and mushrooms mixed with high volume spaghetti squash and topped with melty cheese. This bake is lightened up and will leave you feel full and satisfied!
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Ingredients
- 1 cup onions (120g) diced
- 2 cups bell peppers (280g) diced
- 10- oz. baby mushrooms (280g) sliced
- 1/2 cup whipped cream cheese (84g)
- 1 Tbsp Worcestershire sauce (15g)
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large spaghetti squash (700g) cooked
- 1 cup shredded mozzarella cheese (112g)
- 1 batch of cooked Korean Beef (550g) or cook 1 lb. of raw ground beef and use that
Instructions
- Preheat the oven to 375 degrees F.
- Spray a large skillet with nonstick cooking spray and add peppers and onions. Sauté until softened, about 7-8 minutes. Add the mushrooms and cook for another 5-7 minutes.
- Stir in the Korean Ground Beef until it's warm, then add the salt, pepper, cumin, cream cheese and Worcestershire sauce. Turn off the heat and fold in the spaghetti squash until combined well with the other ingredients.
- Spray a 9x13" baking dish with cooking spray and add the spaghetti squash and Korean Ground Beef mixture. Sprinkle with cheese and bake for about 30 minutes, or until the cheese starts to bubble around the edges.
Notes
How To Cook Spaghetti Squash:
There are several easy ways to cook spaghetti squash. You can bake it in the oven, cook in the microwave or air fry it. I personally love roasting it in the oven (if I have time) because I think it brings about the best flavor but truly any work! I also like to cook and shred my squash the night before if I have time to make this casserole prep even easier!
Nutrition
Serving: 1/8 of bake (209g) | Calories: 219kcal | Carbohydrates: 15.8g | Protein: 20.2g | Fat: 8.3g | Saturated Fat: 3.3g | Fiber: 2.7g | Sugar: 12.8g