Go Back
–+ servings
Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash

Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Bliss

This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash is a creamy, indulgent dish that satisfies cravings while keeping carb counts low.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash Can be swapped for zucchini noodles.
  • 1 tablespoon Vegetable Oil Olive oil is a healthier alternative.
For the Steak
  • 1 pound Steak Any cut can be used.
  • to taste Salt
  • to taste Black Pepper
For the Alfredo Sauce
  • 1/2 cup Unsalted Butter Consider using vegan butter for dairy-free.
  • 1 cup Heavy Cream Coconut cream works as a dairy-free alternative.
  • 1/4 teaspoon Ground Nutmeg Optional for a lighter flavor.
  • 1 cup Freshly Grated Parmesan Cheese Freshly grated delivers the best taste.
For the Mix-Ins
  • 1 cup Frozen Spinach Fresh spinach is a lovely substitution.
  • 1/2 cup Sundried Tomatoes Swap for fresh tomatoes for a milder taste.
  • 1/2 cup Gorgonzola Cheese Blue cheese can replace it for similar results.
  • 1 cup Mozzarella Cheese Any melting cheese will do.

Equipment

  • oven
  • Skillet
  • Baking Sheet
  • saucepan
  • knife
  • Fork

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with vegetable oil, and sprinkle with salt and black pepper.
  3. Roast the squash cut side down on a baking sheet for about 30-40 minutes, or until fork-tender.
  4. Cook the steak in a skillet over medium heat, seasoned with salt and pepper, until it's just below your preferred doneness. Remove from heat and allow it to rest before slicing.
  5. Melt the unsalted butter in a saucepan, then add the heavy cream and ground nutmeg. Stir in the freshly grated Parmesan cheese until it's fully melted and smooth; season to taste.
  6. Fluff the insides of the roasted squash with a fork.
  7. Combine the sliced steak, frozen spinach, sundried tomatoes, and half of the Alfredo sauce into the spaghetti squash halves. Gently mix to incorporate.
  8. Top with mozzarella cheese and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  9. Drizzle with remaining Alfredo sauce before serving.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 10gProtein: 30gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 10mgCalcium: 350mgIron: 3mg

Notes

Garnish with fresh herbs like parsley for added color and flavor.

Tried this recipe?

Let us know how it was!