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Keto Philly Cheesesteak Spaghetti Squash - Comfort Food With a Low-Carb Twist

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • 1 pound thinly sliced beef (ribeye is ideal; sirloin or shaved steak works too)
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced (red or yellow also fine)
  • 8 ounces mushrooms, sliced (optional but recommended)
  • 2–3 cloves garlic, minced
  • 2 tablespoons olive oil (or avocado oil), divided
  • 2 tablespoons butter (optional, for extra richness)
  • 1 cup shredded provolone or sliced provolone
  • 1 cup shredded mozzarella (or Monterey Jack)
  • 4–6 slices provolone or mozzarella for topping (optional, for that classic melty finish)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Red pepper flakes (optional, for heat)

Method
 

  1. Preheat and prep the squash: Heat the oven to 400°F (205°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
  2. Roast until tender: Place squash halves cut-side down on a parchment-lined sheet pan. Roast 35–45 minutes, until the skins give when pressed and the strands pull apart easily with a fork. Set aside to cool slightly.
  3. Shred the “spaghetti”: Flip the squash over and use a fork to scrape the flesh into strands. Keep the strands in the squash shells; they’ll be your edible boats. Taste and season with a little salt if needed.
  4. Sauté the veggies: Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring, until softened and lightly browned. Add mushrooms (if using) and cook 3–4 minutes more. Stir in minced garlic and cook 30 seconds, until fragrant. Transfer to a bowl.
  5. Cook the steak: In the same skillet, melt the butter. Increase heat to high. Add the thinly sliced beef in a single layer, seasoning with salt, pepper, smoked paprika, and garlic powder. Sear 1–2 minutes per side, just until browned. Avoid overcooking; you want it tender. Turn off the heat.
  6. Combine the filling: Return the peppers, onions, and mushrooms to the skillet. Toss with the steak until everything is coated in the pan juices. Taste and adjust seasoning. If you like heat, add a pinch of red pepper flakes.
  7. Cheese it up: Divide half the shredded cheeses between the two squash boats and toss into the strands. Spoon the steak-and-veggie mixture on top. Finish with the remaining shredded cheese and lay sliced provolone or mozzarella over the top for that signature melt.
  8. Broil to finish: Set the oven to broil. Place the loaded squash under the broiler for 2–4 minutes, just until the cheese is bubbling and golden in spots. Watch closely to avoid burning.
  9. Rest and serve: Let the boats rest 5 minutes to set. Garnish with freshly cracked pepper. Serve hot, straight from the shells, or scoop into bowls for easier eating.