Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Recipe
This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash is a delicious and hearty low-carb meal perfect for those following a ketogenic diet or anyone craving a flavorful Italian-inspired dinner. Tender roasted spaghetti squash serves as the perfect pasta substitute, filled with juicy steak, creamy gorgonzola cheese, and a rich homemade Alfredo sauce. Enhanced with spinach and sundried tomatoes, this recipe offers a wonderful balance of protein, fats, and veggies with minimal carbs.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 large servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Scale
Spaghetti Squash and Steak
- 1 spaghetti squash (2–3 pounds)
- 1 pound steak (your choice of cut)
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for drizzling
Filling
- 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, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare spaghetti squash: Carefully cut the spaghetti squash in half lengthwise, using towels to stabilize it if needed. Scoop out the seeds from each half with a spoon.
- Season squash: Drizzle vegetable oil inside the squash halves and season with salt and pepper. Place the squash cut side down on a baking sheet.
- Roast squash: Roast the squash in the preheated oven for about 30-40 minutes, or until tender when pierced with a knife. Remove and allow to cool slightly.
- Cook steak: While the squash roasts, season the steak with salt and pepper. Cook it in a large skillet over medium heat slightly under your preferred doneness, as it will finish cooking in the oven.
- Make Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add heavy cream and ground nutmeg, stirring to combine. Remove from heat and stir in Parmesan cheese until melted. Season the sauce with salt and pepper to taste.
- Shred spaghetti squash: Use a fork to scrape the flesh of the roasted squash to create ‘noodles’.
- Assemble filling: Slice the cooked steak. In each squash half, combine the steak slices, spinach, sundried tomatoes, gorgonzola crumbles, and 1/2 cup Alfredo sauce, mixing gently with a fork.
- Add cheese topping: Sprinkle grated mozzarella evenly over the stuffed squash halves.
- Bake to melt cheese: Bake the squash boats in the oven for about 15 minutes until the mozzarella is melted and bubbly. For browned cheese, briefly broil after baking, ensuring no parchment or silicone is under the squash.
- Serve: Optionally drizzle extra Alfredo sauce or add more sundried tomatoes as garnish. Serve immediately while hot.
Notes
- Any steak cut works well—use your favorite or leftovers (about 3/4 pound cooked steak yields similar portion).
- The Alfredo sauce is best made fresh, but the rest of the components can be prepared ahead of time.
- If desired, use fresh spinach instead of frozen for a brighter flavor.
- You can substitute blue cheese if Gorgonzola is unavailable.
Keywords: keto, low carb, steak recipe, gorgonzola, alfredo sauce, spaghetti squash, italian, healthy dinner
