Philly Cheesesteak Stuffed Spaghetti Squash

• Gluten free

• Meat

  • 1 lb Ground meat, lean

• Produce

  • 1 tsp Garlic granules
  • 1 Green pepper, medium
  • 1 cup Mushrooms
  • 1 Onion, medium
  • 1 Spaghetti squash, medium

• Canned Goods

  • 1/4 cup Beef broth

• Condiments

  • 1 tbsp Tomato sauce
  • 2 tbsp Worcestershire sauce

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Cheese, grated

Found on tumbleweedcontessa.com

Description

Directions

• Prepare the spaghetti squash. I cut it in half and cleaned the seeds. Steamed it in the microwave cut side down in 1/4 water in a covered dish for 6 minutes.. Keep covered and allow to cool until you are able to handle it.
• Brown the ground meat in the olive oil over medium high heat in a skillet or wok with a lid. I left the meat in small chunks rather then totally crumbled.
• Add the sliced pepper, onion, and mushroom to the meat. Add the tomato paste , Worcestershire sauce and black pepper. (I skipped salt and let the Worcestershire sauce act as the salt.)
• Add 1/4 cup beef broth and mix in well to distribute the tomato paste. Cover and allow to simmer on low. You may choose to add the remaining 1/4 cup broth. Check and stir occasionally for 15-20 minutes.
• Meanwhile scoop the spaghetti squash and place in a bowl. Reserve the squash shells for serving.
• When the meat/veggie mixture is ready to serve, spoon some into the reserved squash shells. Add the remaining meat mixture to the bowl with the spaghetti squash and toss well.
• Fill the meat/veggie filled squash shells with the spaghetti squash mixture and all the sauce. Divide between the two shell halves.
• Placed on an oven-proof baking sheet. Top with the cheese and place under the broiler to melt the cheese.
• Remove with a spatula to a platter for serving. Cut in half to serve in the shell.