Philly Cheesesteak Stuffed Spaghetti Squash Recipe

Feb 13 2024
Picture it: All the cheesy, gooey, savory goodness of a Philly cheesesteak… only instead of being stuffed into a large roll, it’s mixed up inside a steamy spaghetti squash. Get ready to fall in love with this low-carb comfort food recipe!

Want something sweet for later? Keep reading after the recipe to save on guilt-free chocolate at Target… 

Hungry Girl's Healthy Philly Cheesesteak Stuffed Spaghetti Squash Recipe

Print Philly Cheesesteak Stuffed Spaghetti Squash Print

1/4 of recipe: 271 calories, 11.5g total fat (6g sat. fat), 640mg sodium, 20g carbs, 4g fiber, 8.5g sugars, 23.5g protein

Click for WW Points® value*

Prep: 15 minutes
Cook: 55 minutes


1 spaghetti squash (about 4 lb.)

1 1/2 cups sliced white mushrooms

1 cup thinly sliced onion

1 cup thinly sliced bell pepper

1/2 tsp. garlic powder, divided

1/2 tsp. onion powder, divided

1/2 tsp. salt, divided

1/4 tsp. black pepper, divided

10 oz. thinly sliced raw lean flank steak

1 tsp. au jus gravy mix

1/3 cup light/reduced-fat cream cheese

1/2 cup shredded part-skim mozzarella cheese, divided


Preheat oven to 400ºF.

Pierce squash a few times with a fork or knife. Microwave squash for 6 minutes, or until soft enough to cut. Halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water. Add squash halves, cut sides down. Bake until tender, about 40 minutes.

Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, bell pepper, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. salt, and 1/8 tsp. black pepper. Cook and stir until softened and browned, about 8 minutes.

Reduce heat to medium. Add steak and remaining 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. salt, and 1/8 tsp. black pepper. Cook and stir until cooked through, about 3 minutes.

Remove skillet from heat. In a small bowl, stir to dissolve gravy mix in 1 tbsp. water. Add gravy mixture and cream cheese to the skillet. Mix until smooth. Add 1/4 cup mozzarella. Stir until uniform.

Remove baking pan from the oven, but leave oven on. Remove squash halves, thoroughly blot dry.

Empty water from baking pan. Return squash halves, cut side up.

Divide the contents of the skillet between the squash halves. Top with remaining 1/4 cup mozzarella.

Bake until cheese melts, about 5 minutes.


HG FYI: Some gravy mixes include gluten, so read labels carefully if that’s a concern.

Chew on this:

It’s National Tortellini Day, February 13th. We’re more ravioli people, especially these DIY crispy ravioli cooked in the air fryer!

Tell your Philly-cheesesteak-loving friends about this stuffed spaghetti squash recipe!


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