Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash
This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash layers roasted squash, tender steak, spinach, sundried tomatoes, and creamy Parmesan sauce. It is a rich low carb dinner for cozy nights.
Equipment
- Chef's Knife
- Cutting Board
- Large baking sheet
- Large skillet
- Medium saucepan
- Fork
Ingredients
- 1 spaghetti squash 2-3 pounds
- 1 pound steak sirloin, strip steak, or ribeye
- salt to taste
- black pepper to taste
- 1 tablespoon vegetable oil for searing
- 3/4 cup frozen chopped spinach thawed and drained, or 1 1/2 cups fresh chopped spinach
- 1/4 cup sundried tomatoes chopped or sliced
- 4 ounces gorgonzola crumbles or blue cheese
- 1 cup mozzarella cheese grated
- 8 tablespoons unsalted butter
- 2 cups heavy cream
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups Parmesan cheese freshly grated
- salt to taste, for sauce
- black pepper to taste, for sauce
Instructions
- Preheat the oven to 400°F. Halve the spaghetti squash, scoop out the seeds, season with salt and pepper, and place cut-side down on a baking sheet.
- Roast the squash for 35-45 minutes, or until the strands pull apart easily with a fork but are not mushy.
- Season the steak with salt and pepper. Sear it in vegetable oil over medium-high heat until cooked to your preferred doneness.
- Transfer the steak to a cutting board, rest for 5 minutes, then slice thinly across the grain.
- Melt the butter in a saucepan. Add heavy cream and nutmeg, then simmer gently until the sauce begins to thicken.
- Reduce the heat to low and stir in Parmesan until smooth. Season the Alfredo sauce with salt and black pepper.
- Fluff the squash strands inside the shells. Fold in spinach, sundried tomatoes, sliced steak, and Alfredo sauce.
- Top the filled squash halves with gorgonzola and mozzarella, then bake until melted, bubbling, and lightly golden.
Notes
Storage: Store leftovers in airtight containers in the refrigerator for 3-4 days after cooling.
Reheating: Reheat covered in a 325°F oven or microwave in short intervals until the filling is hot and creamy.
Freezing: Freeze portions for up to 2 months. The squash strands will soften after thawing, but the flavor still holds well.
Best Tips: Drain spinach thoroughly, rest the steak before slicing, and keep the Alfredo heat low after adding Parmesan.
Low-Carb Tips: Use a moderate amount of sundried tomatoes and check labels on cheese and cream if tracking carbs closely.
Variations: Add sautéed mushrooms, swap gorgonzola with blue cheese, or use chicken instead of steak for a different dinner.