Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Recipe

Introduction

This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash is a flavorful and satisfying dish that combines tender steak, creamy alfredo sauce, and the unique texture of spaghetti squash. It’s perfect for those following a low-carb or ketogenic diet who want a comforting yet healthy meal.

Ingredients

• 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, about 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

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Carefully cut the spaghetti squash in half lengthwise. Use towels to stabilize the squash if needed.
3. Step 3: Scoop out the seeds from the inside of each half using a spoon.
4. Step 4: Drizzle vegetable oil inside each half and season with salt and black pepper.
5. Step 5: Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes until tender when pierced with a knife. Remove from the oven and let cool slightly.
6. Step 6: While the squash roasts, season the steak with salt and pepper and cook in a skillet over medium heat until just before your preferred doneness; it will finish cooking later in the oven.
7. Step 7: In a medium saucepan over medium heat, melt the butter and add heavy cream. Stir in ground nutmeg once the butter has melted.
8. Step 8: Remove the sauce from heat, stir in the Parmesan cheese until melted, and season with salt and pepper to taste. Set the sauce aside.
9. Step 9: Use a fork to shred the inside of the roasted squash into noodle-like strands.
10. Step 10: Slice the cooked steak. Add the steak, spinach, sundried tomatoes, gorgonzola crumbles, and 1/2 cup of the alfredo sauce to each squash half. Mix gently with a fork to combine. Adjust ingredients as desired.
11. Step 11: Sprinkle mozzarella cheese evenly over the top of each squash half. Bake for about 15 minutes until the cheese melts. For browned cheese, briefly broil—watch carefully to avoid burning.
12. Step 12: Drizzle with remaining sauce or additional garnishes if desired and serve immediately.

Tips & Variations

• Use leftover steak or substitute with cooked chicken for a different protein option.
• Fresh spinach can be sautéed briefly instead of using frozen to reduce moisture.
• Adjust the amount of gorgonzola to taste—more for stronger flavor, less for a milder cheese presence.
• Try adding garlic or herbs like thyme to the alfredo sauce for extra depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid separating the sauce. You can also freeze portions for longer storage; thaw overnight and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of gorgonzola?

Yes, blue cheese works well as a substitute or you can use a milder cheese like feta if you prefer less sharpness.

How do I know when the spaghetti squash is done roasting?

The squash is ready when a knife pierces the flesh easily and the interior strings separate easily when shredded with a fork.

Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Recipe

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★★★★★

4.5 from 121 reviews

This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash recipe combines tender roasted spaghetti squash ‘noodles’ with juicy sliced steak, creamy gorgonzola Alfredo sauce, sautéed spinach, and sundried tomatoes. It is a rich, satisfying low-carb meal perfect for anyone following a ketogenic or low-carb diet, featuring cheesy goodness and bold flavors baked to melty perfection.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 spaghetti squash (2–3 pounds)
• Vegetable oil, for drizzling
• Salt, to taste
• Black pepper, to taste

Steak

• 1 pound steak
• Salt, to taste
• Black pepper, to taste
• Vegetable oil, for cooking

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

Additional Ingredients

• 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 (approximately 3/4 cup, can substitute blue cheese)
• 1 cup mozzarella cheese (grated)

Instructions

1. Preheat Oven: Preheat your oven to 400°F to prepare for roasting the spaghetti squash.
2. Prepare Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise. Use towels for stability if needed as it is tough to cut through.
3. Remove Seeds: Scoop out the seeds from each half using a spoon.
4. Season Squash: Drizzle the inside of each half with vegetable oil and sprinkle with salt and black pepper to taste.
5. Roast Squash: Place the squash halves cut side down on a baking sheet. Roast for 30-40 minutes until tender when pierced with a knife. Remove from oven and let cool slightly.
6. Cook Steak: While the squash roasts, season steak with salt and pepper. Cook the steak in a large skillet over medium heat until just shy of your preferred doneness, as it will cook more later in the oven.
7. Make Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Add heavy cream and heat until combined. Stir in ground nutmeg.
8. Finish Sauce: Remove from heat, then stir in freshly grated Parmesan cheese until melted smoothly. Season with salt and pepper to taste. Set the sauce aside.
9. Shred Squash: Using a fork, fluff and shred the cooked interior of each squash half to create ‘noodles’.
10. Combine Fillings: Slice the cooked steak. In each squash half, add steak slices, spinach, sundried tomatoes, gorgonzola crumbles, and 1/2 cup of Alfredo sauce. Mix gently with a fork to combine well, adding more sauce or ingredients as desired.
11. Add Mozzarella and Bake: Sprinkle grated mozzarella evenly over the top of each stuffed squash half. Bake at 400°F for about 15 minutes until the cheese is melted and bubbly. For browned cheese, briefly broil at the end, watching carefully to prevent burning.
12. Serve: Optionally drizzle with extra Alfredo sauce or additional sundried tomatoes. Serve immediately while warm and cheesy.

Notes

• Be careful when cutting the spaghetti squash; use a sturdy knife and stabilize with a towel.
• Steak can be cooked ahead or leftover steak can be used to save time.
• Frozen spinach should be thawed and well-drained to prevent excess moisture.
• Adjust salt cautiously in the Alfredo sauce as Parmesan and gorgonzola can be quite salty.
• Broiling to brown the cheese is optional but adds a nice finish.
• This dish is naturally gluten-free and low-carb, ideal for ketogenic diets.

Keywords: keto, low carb, steak, gorgonzola, alfredo sauce, spaghetti squash, keto dinner, low carb comfort food, ketogenic recipe