Description
A delicious Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash dish that is both savory and satisfying.
Ingredients
Scale
- 1 spaghetti squash (2–3 pounds)
- 1 pound steak
- Salt
- Black pepper
- Vegetable oil
- 3/4 cup frozen spinach chopped, thawed, 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
Instructions
- Preheat oven to 400F.
- Cut the spaghetti squash in half lengthwise, removing the seeds.
- Drizzle the inside with vegetable oil and season with salt and pepper.
- Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
- Cook the steak seasoned with salt and pepper in a skillet to just shy of your preferred doneness.
- Prepare the alfredo sauce by heating butter and heavy cream, adding nutmeg, and stirring in Parmesan until melted.
- Fluff the interior of the roasted squash with a fork.
- Combine steak, spinach, sundried tomatoes, gorgonzola, and half of the alfredo sauce in the squash halves.
- Sprinkle mozzarella cheese on top and bake for an additional 15 minutes.
- Optionally, broil for a few minutes to brown the cheese.
- Serve with additional sauce or mix-ins if desired.
Notes
- Adjust seasoning based on the salinity of the cheese used.
- Ensure steak is cooked properly for safety.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 48g
- Saturated Fat: 26g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg