Garlic Steak and Cheddar Stuffed Spaghetti Squash is a fun and flavorful twist on steak night made by stuffing oven-baked spaghetti squash with thin-sliced ribeye steak, fresh vegetables, lots of garlic, and two kinds of Organic Valley Cheese.



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If there's one meal that I prepare for my family for dinner more often than any other meal in my arsenal of family favorites, it's steak and potatoes.  Nothing fancy, just give me a simply seasoned steak, a baked potato, and a little salad and I'm one happy lady. Simple, but oh, so good.

While my family likely could eat a straightforward steak dinner every night of the week, steak prepared in unconventional ways is fun, tasty, and keeps things interesting at dinner time.  Why not mix things up a little every now and then!

Which brings me to this delish Garlic Steak and Cheddar Stuffed Spaghetti Squash recipe! This recipe is such a great way to enjoy my beloved steak while bringing in lots of fresh veggies and, one of my very favorite things to eat in the whole wide world, cheese!

Everything is better with cheese, am I right?

I am totally into buying gorgeous, top-notch, organic ingredients when I cook for my family and this cheese doesn't disappoint. I love that it is made with no antibiotics, synthetic hormones, toxic pesticides, or GMOs. Win!

Now, let's get down to the recipe nitty-gritty.  I prepare the meat for this stuffed squash like I do for my Philly steak sandwiches. I like to use a nice quality piece of steak that is sliced extra thin. (See the Notes section below for slicing tips.)

Instead of serving the beef sandwich style, this recipe introduces some better-for-you ingredients to the mix.

I stuffed the beef into a spaghetti squash shell along with some of my favorite ingredients that I picked up at Publix: earthy baby bella mushrooms, nutrient-packed spinach, oodles of garlic, and that fab Organic Valley Cheese.

How fun is that? I am a huge fan of anything served boat-style and the shape of the spaghetti squash is so perfect for stuffing with all kinds of goodies! The possibilities are seriously endless.

Go the Mexican route and stuff the baked squash with all of your fave taco fillings and Organic Valley Mexican Shredded Cheese or try an Italian twist and stuff it with Italian sausage and marinara sauce topped with melted Organic Valley Shredded Mozzarella Cheese and fresh basil.

I honestly don't think you can't go wrong with any stuffing you choose.

Whatever you stuff your squash with, if you add some Organic Valley Cheese to the mix, your dish is sure to be a winner.

What will you stuff your squash with?

Garlic Steak and Cheddar Stuffed Spaghetti Squash

Prep time: 50 minutes
Cook time: 10 minutes
Total time: 1 hour
Yield: 4 servings

INGREDIENTS

1 lb ribeye steak
4 lb spaghetti squash
1 tablespoon Organic Valley Salted Butter
1 tablespoon olive oil
8 ounces baby bella mushrooms, sliced
5 ounces fresh spinach, roughly chopped
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
6 ounces Organic Valley Sharp Cheddar Cheese Block, shredded
2 ounces Organic Valley Shredded Mozzarella Cheese
1 tablespoon fresh chives, chopped


INSTRUCTIONS

1. Preheat your oven to 400 degrees F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place face down in a large baking dish.  Add 1 cup of water to the bottom of the dish.  Bake for 45 minutes, remove from the oven, and set aside until cool enough to handle.

2. Meanwhile, heat the Organic Valley Butter and olive oil in a large skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for 6 minutes, stirring frequently. Add the chopped spinach to the pan and continue cooking until the spinach is just wilted, about 1 minute. Transfer the mushrooms and spinach to a large bowl and set aside.

3. Using a sharp knife, slice the steak into very thin slices. Add the sliced steak and the garlic to the skillet and cook over medium-high heat for 4 minutes, or until the steak is no longer pink. Add the steak (including its juices) to the bowl with the mushrooms and spinach.

4. When the squash has cooled enough to handle, use a fork to scrape the flesh into spaghetti-like pieces, leaving about 1/4-inch  of the squash in the shell.  Place the squash into a colander to drain any excess liquid.  Add the squash, half of the Organic Valley Cheddar Cheese, and half of the Organic Valley Mozzarella Cheese to the bowl and mix well. Season with additional salt and pepper, to taste.

5. Place the squash shells back into the baking dish cut side up and spoon the steak and vegetable mixture into the shell. Top with the remaining shredded Organic Valley Cheddar Cheese and Organic Valley Mozzarella Cheese.

6. Bake for 12-15 minutes or until the cheese is golden and melted. Garnish with fresh chopped chives.


NOTES

This recipe is best when the steak is sliced super thin before cooking. Placing the steak in the freezer for about an hour before slicing makes the job much easier.

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure here.