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Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash

Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Bliss

Experience the indulgence of Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash, a creamy, low-carb twist on Italian comfort food.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 2-3 pounds Spaghetti Squash Perfect low-carb substitute for traditional pasta
  • 2 tablespoons Vegetable Oil For roasting
  • to taste Salt Essential for enhancing flavor
  • to taste Black Pepper Essential for enhancing flavor
For the Steak & Sauce
  • 1 pound Steak Choose your favorite cut
  • 8 tablespoons Unsalted Butter Rich base for Alfredo sauce
  • 2 cups Heavy Cream For a creamy Alfredo sauce
  • 1/4 teaspoon Ground Nutmeg Enhances flavor profile
  • 1.5 cups Parmesan Cheese For authentic Italian taste
For the Add-Ins
  • 3/4 cup Frozen Spinach Nutritional boost, can swap for fresh
  • 1/4 cup Sundried Tomatoes Sweet and tangy burst of flavor
  • 4 ounces Gorgonzola Cheese Sharp and creamy; can substitute with blue cheese
  • 1 cup Mozzarella Cheese For topping, gooey when melted

Equipment

  • Oven
  • Skillet
  • Medium Saucepan
  • Baking sheet
  • Parchment paper
  • Fork
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Halve the spaghetti squash lengthwise, scoop out seeds, drizzle with vegetable oil, and season with salt and pepper. Place cut-side down on the baking sheet and roast for 30-40 minutes until fork-tender.
  3. While the squash roasts, heat a skillet over medium-high heat, season the steak with salt and pepper, and sear for 3-4 minutes on each side. Let it rest, then slice.
  4. In a saucepan, melt the unsalted butter, slowly add heavy cream, stir, bring to simmer, incorporate nutmeg, and whisk in Parmesan cheese until creamy. Season to taste.
  5. Fluff the roasted spaghetti squash with a fork to create strands.
  6. In a mixing bowl, combine fluffed squash, sliced steak, spinach, sundried tomatoes, and gorgonzola. Mix with half of the Alfredo sauce and fill the squash halves.
  7. Sprinkle mozzarella on top of the stuffed squash halves and bake for an additional 15 minutes until melted and bubbly.
  8. Serve warm with a drizzle of remaining Alfredo sauce on top.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 750mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 50IUVitamin C: 30mgCalcium: 400mgIron: 3mg

Notes

For best flavor, make the Alfredo sauce fresh. Store sauce separately from spaghetti squash for reheating.

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