Introduction

This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash is a delicious and satisfying meal that combines tender steak, creamy Alfredo sauce, and flavorful cheeses all served in a roasted spaghetti squash “bowl.” It’s perfect for those looking to enjoy a comforting dish without the carbs of traditional pasta.

The image shows a roasted spaghetti squash boat filled with a mix of creamy white cheese and rice-like strands of yellow spaghetti squash, with scattered chunks of browned meat and bits of dark red dried tomatoes on top. There are also specks of green herbs and some small blue cheese pieces adding contrast. The squash shell is orange with a roasted edge, and a silver fork is lifting a portion of the filling. Fresh green kale surrounds the squash boats on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
Alfredo Sauce:
- 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
- Salt
- Black pepper

Instructions

Step 1: Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise, then remove the seeds by scraping the inside with a spoon. Drizzle the inside with vegetable oil and season with salt and black pepper.
Step 2: Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until tender when pierced with a knife. Remove from oven and let cool slightly.
Step 3: While the squash cooks, season the steak with salt and pepper. Cook it in a large skillet over medium heat just shy of your preferred doneness as it will finish cooking in the oven later. Set aside.
Step 4: Make the Alfredo sauce by combining butter and heavy cream in a medium saucepan over medium heat. When butter melts, add nutmeg and stir. Remove from heat, then stir in Parmesan cheese until melted. Season with salt and pepper to taste and set aside.
Step 5: Use a fork to fluff and shred the spaghetti squash flesh to create noodle-like strands.
Step 6: Slice the steak thinly. In each squash half, mix the steak, spinach, sundried tomatoes, gorgonzola crumbles, and 1/2 cup of Alfredo sauce. Stir gently to combine and distribute the ingredients evenly.
Step 7: Sprinkle mozzarella cheese on top of each squash boat. Bake for about 15 minutes until the cheese melts. For browned cheese, briefly broil the squash once the cheese is melted, being careful not to burn.
Step 8: Drizzle additional Alfredo sauce or add extra sundried tomatoes if desired, then serve immediately.

Tips & Variations

Use leftover cooked steak to save time and add more flavor from marinating.
Swap gorgonzola with blue cheese or goat cheese for a different tangy taste.
Fresh spinach can be lightly sautéed instead of using frozen for a firmer texture.
For a creamier sauce, add a little cream cheese while making the Alfredo sauce.
If you prefer a spicier kick, sprinkle some crushed red pepper flakes in the sauce or over the top.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven to avoid overcooking the steak or drying out the squash. Adding a splash of cream or sauce when reheating can help keep the dish moist.

How to Serve

The dish shows two halves of roasted spaghetti squash placed on a rustic surface, each filled with layers starting with a yellow-orange roasted squash base, topped by a creamy white and light cheesy layer mixed with finely chopped greens and brown meat chunks. Scattered on top are pieces of crumbled cheese with blue veins, sun-dried tomato slices of deep red color, and fresh green parsley leaves adding a bright contrast. Around the squash halves, there are fresh green kale leaves laying on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of spaghetti squash?

Spaghetti squash has a unique stringy texture that mimics noodles. Other squashes like butternut or acorn won’t create the same effect but can be roasted and used as a base if you prefer a softer texture.

Is this recipe suitable for strict keto diets?

Yes, this recipe is low in carbs and high in fat and protein, making it ideal for a keto diet. Just be sure to check the ingredients you use, especially the cheeses, to avoid added sugars or starches.