Why make this recipe
This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash dish is perfect for anyone wanting a delicious meal that fits into a low-carb lifestyle. It’s satisfying and full of flavor, combining the richness of Alfredo sauce with the heartiness of steak and nutritious vegetables. Plus, spaghetti squash offers a wonderful alternative to traditional pasta, making it a great option for those minimizing carbs.
How to make Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash
Ingredients
- 1 spaghetti squash (2-3 pounds)
- 1 pound steak
- Salt
- Black pepper
- Vegetable oil
- 3/4 cup frozen spinach chopped, thawed, drained (or 1.5 cups fresh chopped spinach)
- 1/4 cup sundried tomatoes chopped or sliced
- 4 ounces gorgonzola crumbles (or blue cheese) (approximately 3/4 cup)
- 1 cup mozzarella cheese grated
- 8 Tablespoons unsalted butter (1 stick, 1/4 pound)
- 2 cups heavy cream
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups freshly grated Parmesan cheese
Directions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle the inside of the squash with vegetable oil and season it with salt and pepper.
- Place the squash cut side down on a baking sheet and roast it in the oven for 30-40 minutes, or until it is tender.
- In the meantime, season the steak with salt and pepper and cook it in a skillet until it is just shy of your preferred doneness.
- To make the Alfredo sauce, heat the butter and heavy cream together. Add the ground nutmeg and stir in the Parmesan cheese until it is melted.
- Once the spaghetti squash is roasted, use a fork to fluff the interior of each half.
- In a bowl, combine the cooked steak, spinach, sundried tomatoes, gorgonzola, and half of the Alfredo sauce.
- Spoon this mixture into the halves of the roasted squash.
- Sprinkle the mozzarella cheese on top and bake for an additional 15 minutes.
- Optionally, broil for a few minutes to brown the cheese.
- Serve with more Alfredo sauce or extra mix-ins if you like.
How to serve Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash
Serve this dish hot right out of the oven. You can add extra Alfredo sauce on top for more creaminess or sprinkle with fresh herbs like parsley for an added touch. A side salad can complement the meal well, making it even more satisfying.
How to store Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for up to 3 days. When you are ready to eat it again, reheat it in the oven or microwave until heated through.
Tips to make Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash
- Make sure to roast the spaghetti squash until it is very tender for the best texture.
- Adjust the level of seasoning based on your preference. You can add more spices like garlic powder or Italian herbs.
- Feel free to vary the cheese according to your taste; different cheeses can bring new flavors to the dish.
Variation
If you want a twist, consider adding cooked chicken instead of steak or using a different type of cheese like cheddar or feta. You might also add different vegetables such as bell peppers or zucchini for added nutrients.
FAQs
Q: Can I prepare this dish ahead of time?
A: Yes, you can roast the spaghetti squash and cook the steak ahead of time. Just assemble and bake when ready to serve.
Q: Is it really low-carb?
A: Yes! This recipe swaps out traditional pasta for spaghetti squash, significantly reducing the carb count while still providing a filling meal.
Q: What can I substitute for gorgonzola cheese?
A: If you don’t like gorgonzola, you can use blue cheese or even feta for a different taste profile.
Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Keto
Description
A delicious low-carb dish featuring spaghetti squash, steak, and a rich Alfredo sauce with Gorgonzola and Parmesan cheese.
Ingredients
- 1 spaghetti squash (2-3 pounds)
- 1 pound steak
- Salt
- Black pepper
- Vegetable oil
- 3/4 cup frozen spinach, chopped, thawed, drained (or 1.5 cups fresh chopped spinach)
- 1/4 cup sundried tomatoes, chopped or sliced
- 4 ounces gorgonzola crumbles (or blue cheese, approximately 3/4 cup)
- 1 cup mozzarella cheese, grated
- 8 tablespoons unsalted butter (1 stick, 1/4 pound)
- 2 cups heavy cream
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups freshly grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle the inside of the squash with vegetable oil and season it with salt and pepper.
- Place the squash cut side down on a baking sheet and roast it in the oven for 30-40 minutes, or until it is tender.
- In the meantime, season the steak with salt and pepper and cook it in a skillet until it is just shy of your preferred doneness.
- To make the Alfredo sauce, heat the butter and heavy cream together. Add the ground nutmeg and stir in the Parmesan cheese until it is melted.
- Once the spaghetti squash is roasted, use a fork to fluff the interior of each half.
- In a bowl, combine the cooked steak, spinach, sundried tomatoes, gorgonzola, and half of the Alfredo sauce.
- Spoon this mixture into the halves of the roasted squash.
- Sprinkle the mozzarella cheese on top and bake for an additional 15 minutes.
- Optionally, broil for a few minutes to brown the cheese.
- Serve with more Alfredo sauce or extra mix-ins if you like.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American