Keto Steak Gorgonzola Alfredo Squash

Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash is my go to recipe when I need something comforting but want to stick with a low carb lifestyle. It tastes so rich and delicious you would never know you are swapping out traditional pasta for spaghetti squash and I reach for this whenever I crave Italian food.

My family was skeptical the first time I made this but everyone now requests it on busy weeknights especially when we want a cozy meal that will not weigh us down.

Ingredients

• Spaghetti squash: It creates the perfect noodle substitute with just the right amount of bite Choose one that feels heavy for its size for best texture
• Steak: Any favorite cut will work Ribeye and sirloin both turn out tender Look for good marbling to keep it juicy
• Salt and black pepper: Essential for seasoning both the squash and steak Be generous
• Vegetable oil: Helps roast the squash evenly and prevents sticking Use a neutral oil
• Spinach: Adds a pop of color and nutrients Both fresh and frozen work well If using fresh make sure to chop
• Sundried tomatoes: They bring a tangy sweetness to the dish Go for oil packed for extra richness if possible
• Gorgonzola crumbles: Adds sharp creaminess Blue cheese can be swapped in if you like a stronger flavor
• Mozzarella cheese: Melts beautifully and creates a gooey topping Shred your own for best melt
• Butter: Provides the classic richness to Alfredo Use unsalted to control salt levels
• Heavy cream: Makes the Alfredo sauce extra luscious Choose a brand with minimal additives
• Ground nutmeg: Just a touch brightens up the sauce Freshly ground if you have it
• Parmesan cheese: The backbone of Alfredo sauce Fresh grating is worth the effort for flavor and texture

Step-by-Step Instructions

Prepare the Spaghetti Squash:

Preheat your oven to 400F Carefully slice the squash in half lengthwise using a sharp knife and steady it on a towel for safety Scoop out the seeds with a spoon Drizzle the cut sides with vegetable oil and season liberally with salt and pepper Lay the halves face down on a baking sheet and roast until the flesh is tender when pierced This usually takes thirty to forty minutes Let it cool slightly before handling

Cook the Steak:

While the squash roasts season your steak well with salt and pepper Heat a skillet over medium heat add a little oil and sear the steak just shy of your desired doneness It should still be pink inside since it finishes cooking in the oven Remove from the pan and set aside to rest then slice thinly

Make the Alfredo Sauce:

While everything else cooks melt butter with heavy cream in a saucepan over medium heat Stir in nutmeg Once the butter is fully melted remove from heat and whisk in freshly grated Parmesan until smooth Season to taste with salt and pepper as the Parmesan can bring varying levels of saltiness Set aside

Shred the Spaghetti Squash:

Once cool enough to handle use a fork to tease apart the strands of squash creating spaghetti like noodles right in the shell This is your pasta base

Assemble the Boats:

Divide the sliced steak spinach sundried tomatoes gorgonzola and half a cup of Alfredo sauce between each squash half Stir everything gently right in the shell Sprinkle a generous layer of shredded mozzarella over the top

Bake and Finish:

Return the stuffed squash halves to the oven for about fifteen minutes or until the cheese is bubbly and melted For a golden finish broil for one to two minutes watching closely so it does not burn

Serve:

Drizzle with reserved Alfredo sauce and top with an extra handful of sundried tomatoes if desired Serve immediately while piping hot

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Storage Tips

Store leftovers by scooping filling into an airtight container and refrigerating up to three days Reheat gently in the oven or microwave for the best texture Do not freeze the assembled squash as the texture becomes watery

Ingredient Substitutions

Cooked chicken works just as well in place of steak if that is what you have Leftover roast beef is also a great swap If you prefer a milder cheese try fontina instead of gorgonzola or blue cheese

Serving Suggestions

I love serving each half right out of the squash shell for the best presentation A side of fresh salad dressed simply with olive oil and vinegar balances out the richness Rustic roasted vegetables go well too

Recipe Origins

This recipe is inspired by that classic Olive Garden steak gorgonzola pasta but swapping in spaghetti squash lets us enjoy the flavors without the carbs Over the years I have found that using fresh Parmesan and real cream really makes the sauce shine

Recipe FAQs

→ How do I roast spaghetti squash for this dish?

Slice the squash lengthwise, scrape out the seeds, drizzle with oil, season, and roast cut side down at 400F for 30-40 minutes, until tender.

→ Can different cuts of steak be used?

Yes, any cut of steak works well. Choose your favorite or use leftover steak to simplify preparation.

→ Is it possible to prepare components ahead of time?

The steak, squash, and mix-ins can be cooked in advance, but the Alfredo sauce tastes best fresh for optimal flavor and texture.

→ What can I substitute for gorgonzola?

Blue cheese crumbles are a great alternative, offering a similar tangy, creamy texture in the dish.

→ How do I achieve a browned cheese topping?

After baking, switch to broil for a few minutes until the mozzarella is golden and bubbling. Watch carefully to avoid burning.

→ Can fresh or frozen spinach be used?

Both options work. Use thawed and drained frozen spinach, or double the quantity for fresh chopped spinach.