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Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Recipe

4.6 from 62 reviews

This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash recipe offers a delicious and healthy alternative to traditional pasta dishes. It features roasted spaghetti squash ‘noodles’ topped with seared steak, creamy homemade Alfredo sauce, spinach, sundried tomatoes, and a blend of gorgonzola and mozzarella cheeses, baked to perfect melty goodness. Perfect for those following a keto or low-carb diet or anyone looking for a flavorful, comforting meal.

Ingredients

Scale

Spaghetti Squash and Steak

  • 1 spaghetti squash (23 pounds)
  • 1 pound steak
  • Salt, to taste
  • Black pepper, to taste
  • 12 tablespoons vegetable oil

Vegetables and Cheese

  • 3/4 cup frozen spinach, chopped, thawed, and drained (or 1.5 cups fresh chopped spinach)
  • 1/4 cup sundried tomatoes, chopped or sliced
  • 4 ounces gorgonzola crumbles (approximately 3/4 cup; blue cheese can be substituted)
  • 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, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
  2. Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise; use a sturdy knife and stabilize it on towels if needed. Scoop out and discard the seeds using a spoon.
  3. Season and Roast Squash: Drizzle the inside of each squash half with vegetable oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast in the oven for 30-40 minutes until the flesh is tender when pierced with a knife. Remove and let cool slightly.
  4. Cook the Steak: While the squash roasts, season the steak with salt and pepper. Heat a large skillet over medium heat with a bit of vegetable oil and cook the steak just below your preferred doneness since it will finish cooking in the oven. Remove and let rest.
  5. Make the Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the heavy cream and heat until warm. Add ground nutmeg and mix. Remove from heat, then gradually stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
  6. Shred the Squash: Once cool enough to handle, use a fork to scrape and fluff the interior flesh of each spaghetti squash half to create the distinctive spaghetti-like strands.
  7. Combine Ingredients: Slice the cooked steak. Add the steak slices, chopped spinach, sundried tomatoes, gorgonzola crumbles, and half a cup of Alfredo sauce into each squash half. Mix gently with a fork to combine all ingredients well. Adjust quantities to taste if desired.
  8. Add Cheese and Bake: Sprinkle grated mozzarella cheese evenly over the top of each stuffed squash half. Bake in the preheated oven for about 15 minutes until the cheese melts. For a browned top, broil briefly just after baking, being careful not to burn the cheese or squash.
  9. Serve: Drizzle with any remaining Alfredo sauce and optionally garnish with extra sundried tomatoes or cheese. Serve immediately while hot and creamy.

Notes

  • Be careful when cutting the spaghetti squash; use a sharp knife and stabilize the squash to avoid injury.
  • If you prefer your steak more cooked before mixing, adjust the cooking time accordingly but remember it will cook further during baking.
  • Alfredo sauce saltiness varies with Parmesan cheese; season carefully to avoid over-salting.
  • For a dairy-free version, substitute cheeses and cream with keto-friendly dairy-free alternatives.
  • Leftover steak from previous meals works well and can save prep time.
  • Broiling the cheese at the end adds a nice golden brown crust but watch closely as it can burn quickly.

Keywords: Keto, Low Carb, Steak, Gorgonzola, Alfredo Sauce, Spaghetti Squash, Healthy Dinner