Philly Cheesesteak Spaghetti Squash Bowls
on Jan 12, 2025
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It’s Meal Prep Sunday and today I’m bringing you a brand new recipe (I put a little teaser on Instagram last week) for my Philly Cheesesteak Spaghetti Squash Bowls! These turned out so, so yummy giving you all the flavors of a Philly Cheesesteak in a lightened up version using spaghetti squash. Just try them and see for yourself!!
Table of Contents
- NUTRITIONAL INFORMATION / MACROS
- INGREDIENTS
- Recipe Tip
- How Can I Add Even More Protein?
- Cook Your Spaghetti Squash in the Instant Pot
- Cook Your Spaghetti Squash in Microwave
- MEAL PREP SUPPLIES USED
- STORING INSTRUCTIONS
- REHEATING INSTRUCTIONS
- FREEZING INSTRUCTIONS
- You Might Also Like:
- Philly Cheesesteak Spaghetti Squash Bowls Recipe
NUTRITIONAL INFORMATION / MACROS
Makes: 5 bowls
Serving size: 1 bowl
Calories: 507
Macros: 51p / 25c / 22.3f (5.3 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Philly Cheesesteak Spaghetti Squash Bowls to add it to your food diary.
INGREDIENTS
- Spaghetti squash
- Salt & pepper
- Lean ground beef (90/10)
- Onion
- Red bell pepper
- Green bell pepper
- Mushrooms
- Worcestershire sauce
- Liquid egg whites
- Mozzarella cheese, shredded
Recipe Tip
If you like a saucier casserole, add 1/4 cup of pizza sauce or marinara to each bowl. Just add this to your food diary separately if tracking your macros.
How Can I Add Even More Protein?
- Double the mozzarella cheese.
- Add a slice of provolone cheese to each bowl before reheating.
- Stir in 1/4 cup of cottage cheese to each bowl before baking.
Cook Your Spaghetti Squash in the Instant Pot
Place 1 cup of water plus the sliced spaghetti squash in the pot. Use the steamer basket to elevate the squash. Pressure cook on high for 7 minutes and quick release when done.
Cook Your Spaghetti Squash in Microwave
Poke the spaghetti squash with a fork 6-10 times with a sharp knife. Place in the microwave for 7 minutes. Rotate and cook another 4-7 minutes until the squash is tender to the touch.
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MEAL PREP SUPPLIES USED
4 cup glass bowls – Make sure the bowls you’re purchasing are oven safe. They will say that on the label if purchasing in store.
Half size sheet pan – This is the perfect size pan for this size of glass bowls. Using a sheet pan makes it easier to transfer your 5 bowls in and out of the oven.
STORING INSTRUCTIONS
Let your Philly Cheesesteak Spaghetti Squash Bowls cool completely and then cover tightly with lids and store in the fridge for up to 5 days.
REHEATING INSTRUCTIONS
Your Philly Cheesesteak Spaghetti Squash Casseroles can be reheated at any time! Just microwave them for 2-3 minutes when you’re ready to eat! You can also preheat the oven to 350º and warm them back up for about 10 minutes if you have more time on your hands.
FREEZING INSTRUCTIONS
If needed, you can freeze your extras. When they are finished baking, let them cool, cover with the lid, and store for up to a month in the freezer. When you’re ready to eat them, be sure you let them sit out and defrost a little bit, so the bowls don’t crack when you reheat them!
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Philly Cheesesteak Spaghetti Squash Bowls
Equipment
Ingredients
- 2 1/2 – 3 pound spaghetti squash
- salt & pepper
- 2 pounds lean ground beef, 90/10
- 1/4 onion, diced (70g)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 oz. mushrooms, diced
- 2 tablespoons Worcestershire sauce
- 1 cup liquid egg whites
- 3 ounces mozzarella cheese, shredded
Instructions
- Preheat the oven to 400 degrees. Slice your squash in half length wise. Season with salt and pepper. Lay face down on a cookie sheet and bake for 30 minutes.
- Over medium-high heat, cook the ground beef, seasoned with salt and pepper, until no longer pink. Strain out any excess grease.
- Add the onions, bell peppers, and mushrooms. Cook 3-5 minutes until veggies are tender. Stir in the Worcestershire sauce.
- Arrange 5 meal prep containers on a cookie sheet. When the spaghetti squash is done you should be able to scrape the squash out with a fork. Evenly divide it amongst the 5 containers.
- Divide the meat mixture up into the 5 bowls (about 1 cup per bowl) and stir well. Evenly pour the egg whites over the 5 bowls and gently stir in. Mix in, or top the bowls with the mozzarella cheese.
- Bake for 40 minutes, or until the center is cooked through and the top is crispy.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Notes
- Place 1 cup of water plus the sliced spaghetti squash in the pot. Use the steamer basket to elevate the squash. Pressure cook on high for 7 minutes and quick release when done.
- Poke the spaghetti squash with a fork 6-10 times with a sharp knife. Place in the microwave for 7 minutes. Rotate and cook another 4-7 minutes until the squash is tender to the touch.
- Find in MyFitnessPal by search Stay Fit Mom Philly Cheesesteak Spaghetti Squash Casseroles
I didn’t like this at all. The egg white created a super weird texture, and the flavor isn’t strong enough with just Worcestershire sauce.
This turned out pretty bland. The ingredients are great, but it needs A LOT more seasoning.
Oh no! I’m sorry it didn’t meet your seasoning expectations. Hopefully you enjoy some of my other recipes. You can always season with your heart. 🙂
So, I just used this as a base recipe. I didn’t use spaghetti squash because my store was out, so used the dehydrated, dried potatoes in a carton and split between the bowls. I also didn’t add mushrooms, don’t like them. I also didn’t use egg whites, but regular eggs. I also used shaved ribeye
that i didnt precook, instead of cooked ground beef. Like I said, I used this as a base recipe and made to my liking. Which I’m sure completely changed the macros, but was still really good.
Do you bake the mixed dishes at 400 same as the squash or at 350?
I left the oven at 400 for these.
I made this one and im totally in love with it. Next up is burrito bowl!!!
These are amazing!! Loved the taste and how full they leave you. The baking time seemed too long as mine came out burnt and didn’t even add cheese until after . But still yummy
Absolutely delicious! I swapped the beef for ground turkey and used 4 eggs vs liquid egg whites. So good!