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Steak Gorgonzola Alfredo Spaghetti Squash

Creamy Steak Gorgonzola Alfredo Spaghetti Squash Delight

This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash offers a comforting, guilt-free twist on pasta with hearty steak and creamy Alfredo sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2-3 pounds Spaghetti Squash Acts as a low-carb pasta substitute.
  • 1 tablespoon Vegetable Oil Used for roasting.
  • Salt & Black Pepper Enhances flavor; adjust to taste.
For the Filling
  • 3/4 pound Steak Provides protein and savory flavor.
  • 3/4 cup Frozen Spinach Thawed and drained, or 1.5 cups fresh spinach.
  • 1/4 cup Sundried Tomatoes Introduces tanginess and sweetness.
  • 4 ounces Gorgonzola Crumbles Contributes sharpness and creaminess.
For the Alfredo Sauce
  • 8 tablespoons Unsalted Butter Forms the base of the creamy sauce.
  • 2 cups Heavy Cream Creates the creamy texture.
  • 1/4 teaspoon Ground Nutmeg Adds warmth to the sauce.
  • 1.5 cups Parmesan Cheese Freshly grated, enhances flavor and creaminess.
For the Topping
  • 1 cup Mozzarella Cheese Grated, creates a delicious cheesy top layer.

Equipment

  • Baking sheet
  • Skillet
  • Medium Saucepan
  • large mixing bowl

Method
 

Directions
  1. Preheat your oven to 400°F (200°C).
  2. Carefully slice the spaghetti squash in half lengthwise and remove seeds. Drizzle cut sides with vegetable oil, salt, and pepper, then roast for 30-40 minutes cut-side down.
  3. Season the steak with salt and pepper. Cook in a heated skillet for about 3-5 minutes on each side. Remove and let rest before slicing thinly.
  4. Melt the butter in a saucepan, add heavy cream, and stir continuously. Slowly incorporate Parmesan cheese and nutmeg, seasoning to taste.
  5. Shred the cooked spaghetti squash into noodle-like strands.
  6. Combine the spaghetti squash, sliced steak, spinach, sundried tomatoes, and gorgonzola in a bowl, adding a portion of the Alfredo sauce.
  7. Spoon the mixture back into the squash halves, top with mozzarella cheese, and bake for 15 minutes until melted and bubbly.
  8. Cool briefly, serve hot, drizzled with remaining Alfredo sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 900IUVitamin C: 10mgCalcium: 400mgIron: 3mg

Notes

This dish makes fantastic leftovers! Store in an airtight container for up to 3 days.

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