Philly Cheesesteak Spaghetti Squash Boats
by Jesi LopezSpaghetti squash boats are perfect if you eat a gluten free diet or you enjoy a lower carb version of the classic Philly cheesesteak.
Philly Cheesesteak Spaghetti Squash Boats
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
North American
Servings
4
Prep Time
30 minutes
Cook Time
60 minutes
Enjoy the flavours of a Philly Cheesesteak with the added nutrients of spaghetti squash. This meal is filling, delicious, and comes together in no time.
Ingredients
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2 spaghetti squash, cut in half and de-seeded
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8 mushrooms, sliced and quartered
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1 bell pepper, diced
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½ onion, diced
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1 box Boursin cheese (Garlic & Fine Herbs)
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1 teaspoon ketchup
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½ cup red wine
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1 tablespoon soy sauce
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2 pounds sirloin steaks, cubed
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1 cup mozzarella cheese, shredded
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Olive oil, for cooking
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Salt and pepper, to taste
Directions
Preheat oven to 400°F.
Cut each squash into half and remove seeds and pulp.
Place each squash half on a parchment paper lined baking sheet, cut side up. Drizzle olive oil over the squash and rub the oil all over the inside of the squash. Season with salt and pepper, to taste.
Flip squash cut side down onto the baking sheet and place into the oven. Roast for 40 minutes.
In a medium bowl, mix red wine, soy sauce, and ketchup together. Set aside.
In a wok, over medium heat, heat 1 tablespoon of olive oil.
Cut steaks into small cubes and add to the wok. Season with salt and pepper, to taste. Sauté beef until it browns.
Add mushrooms, pepper, and onion to the wok and sauté with the beef.
Add in the red wine sauce and Boursin cheese to the wok and stir well. Continue to cook over medium high heat to let the sauce reduce.
Remove the squash from the oven and turn each half over. Fill each squash with beef and sauce.
Sprinkle each boat with mozzarella cheese and return the squash to the oven. Broil for 2-3 minutes.
Enjoy 🖤