Name: Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 spaghetti squash (2-3 pounds); 1 pound steak (your choice of cut); Salt, to taste; Black pepper, to taste; Vegetable oil, for drizzling; 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 (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; Salt, to taste; Black pepper, to taste

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Introduction

This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash is a rich and satisfying dish that combines tender steak, creamy alfredo sauce, and the light texture of roasted spaghetti squash. Perfect for those watching carbs but not willing to give up flavor.

The image shows a close-up of a stuffed, halved golden-yellow roasted squash on a white plate, resting on a white marbled surface. The squash is filled with a layered mixture: the base is soft, creamy white rice, sprinkled with bright green chopped herbs. On top, there are pieces of dark green cooked kale and small chunks of deep brown meat. White crumbled cheese is spread generously, with some reddish-brown sun-dried tomatoes scattered throughout. A shiny silver fork held by a woman's hand scoops a mix of rice, meat, and cheese from one half. A fresh green parsley leaf is placed on the side of the squash as garnish 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, and 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 (200°C). Carefully cut the spaghetti squash in half lengthwise on a stable surface. Remove the seeds with a spoon.
Step 2: Drizzle the inside of each squash half with vegetable oil and season with salt and black pepper. Place squash cut side down on a baking sheet and roast for 30-40 minutes until tender when pierced with a knife. Let cool slightly.
Step 3: While the squash roasts, season the steak with salt and black pepper. Cook it in a large skillet over medium heat until just before your preferred doneness; it will finish cooking in the oven. Remove from heat and slice.
Step 4: Prepare the alfredo sauce: In a medium saucepan, melt butter over medium heat. Add heavy cream and heat until warm. Stir in ground nutmeg, then remove from heat and mix in Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
Step 5: Use a fork to shred the flesh inside the spaghetti squash halves into strands, creating the “noodles.”
Step 6: Add sliced steak, chopped spinach, sundried tomatoes, gorgonzola crumbles, and half of the alfredo sauce into each squash half. Mix gently with a fork to combine all ingredients evenly.
Step 7: Sprinkle mozzarella cheese over the top of each filled squash.
Step 8: Bake the squash boats for about 15 minutes, until the cheese melts. For a browned top, briefly broil—watch carefully to avoid burning.
Step 9: Drizzle with additional alfredo sauce or extra sundried tomatoes if desired and serve immediately.

Tips & Variations

You can use any cut of steak you prefer or substitute with leftover cooked steak for convenience.
Fresh Alfredo sauce is best, but you can prepare the squash and other fillings ahead of time to save cooking day effort.
For a dairy-free version, try a Whole30 compliant non-dairy Alfredo sauce and omit the cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid curdling the sauce. The alfredo sauce is best freshly made, but the squash and meat components reheat well.

How to Serve

The image shows a close-up of a stuffed vegetable cut in half, filled with multiple layers. The base layer is a bright orange, roasted vegetable shell. Inside, there is a white creamy cheese layer mixed with small green herbs and pieces of dark brown sun-dried tomatoes scattered on top. The stuffed vegetable is placed on a bed of fresh green leafy vegetables. A silver fork held by a woman's hand is lifting a portion, showing the creamy texture mixed with darker bits of vegetable and herbs. The background is 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 cheese instead of gorgonzola?

Yes, blue cheese is a good substitute. For milder flavor, you can use feta or omit the blue cheese entirely and increase the mozzarella.

Is spaghetti squash really low carb?

Spaghetti squash has fewer carbs than traditional pasta, making it a popular choice for low-carb and keto diets, while still providing a similar texture to noodles.