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