Recipe: Philly Cheesesteak Stuffed Squash
Our dietitians often talk about starchy veggies like winter squash as a wonderful option to pair with meals. And yet they’re less common to be chosen than potatoes, peas, corn or sweet potatoes, despite their many appealing attributes. Hardshell squash is rich in beta-carotene, as the bright yellow and orange hue of their inner flesh would suggest. They’re a great source of potassium, the mineral beneficial for balancing sodium in the body, which helps to lower blood pressure and promotes fluid balance. Not to mention, choosing starchy vegetables as your carbohydrate source at meals ensures a good dose of fiber.
When roasted, these squash have a wonderful sweet flavor that beautifully complements a savory meal, like this Philly Cheesesteak combo. It might sound unique, but swapping out that hoagie roll for a stuffed delicata squash (as pictured here) makes for a fun and satisfying fork-and-knife kind of meal, that offers extra starchy veggie nutrition. If you’re feeling adventurous, try other hot sandwich fillings stuffed inside your baked squash (meatballs, BBQ pork, buffalo chicken) and share your creations with us!
Philly Cheesesteak Stuffed Squash
Serves 4
Ingredients
- 2 medium hard shell squash (such as acorn or delicata)
- 1 pound sirloin or ribeye steak (sliced into thin pieces, or pre-sliced/shaved)
- 1 red bell pepper
- 1 green pepper
- 1 small onion
- 1 Tbsp olive oil
- 1 garlic clove, minced
- Sea salt and black pepper, to taste
- 4 ounces shredded parmesan or provolone cheese (optional)
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Wash outside shell of squash and dry well. Place squash on cutting board and use a sharp chef’s knife to carefully slice each squash in half. Scoop out and discard inner flesh and seeds.
- Place 4 squash half sections cut side down onto baking sheet and roast in the oven for 45 minutes.
- While squash are roasting, wash peppers and onion. Slice into thin strips and set aside.
- Heat a large skillet on medium and add the steak strips. Cook for 3-5 minutes (depending on thickness of strips), flipping occasionally to ensure steak is cooked through.
- Remove steak from skillet and drain any excess fat from the steak (or leave it in and use for cooking onions and peppers).
- Add oil to the skillet and warm over medium heat and add in the peppers, onion, garlic, salt, and pepper. Cover skillet and cook for about 8 minutes, or until the veggies start to soften slightly and caramelize.
- Add the steak back into the skillet and cook all together for 2-3 minutes.
- Cover skillet and remove from heat. Set aside until the squash has finished baking.
- If desired, prepare additional vegetable side dish at this time (such as a microwave steamer veggie bag or simple sauteed cabbage).
- When squash has reached desired tenderness, remove from oven and evenly divide steak and veggie mixture between 4 squash halves. If desired, sprinkle with cheese.
- Place filled squash back in the oven to heat through/melt cheese for about 5 minutes.
- To serve, place each squash half on a plate and pair it with the non-starchy vegetable of choice.
Swaps:
- For the squash: baked potato or sweet potato, hoagie roll
- For the steak: ground beef/turkey/chicken, thinly sliced chicken, tempeh (sliced into strips)
- For the peppers: sliced mushrooms, cabbage, or broccoli slaw mix
Recipe modified from Insanely Easy Philly Cheesesteak Skillet