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Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash

Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash
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Indulge in the delightful comfort of our Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash. This dish beautifully reimagines classic Italian flavors while keeping your carb count low. Imagine tender strands of roasted spaghetti squash topped with a creamy Alfredo sauce, savory steak, and tangy gorgonzola cheese. With vibrant spinach and sundried tomatoes enhancing both color and nutrition, each bite is a celebration of flavor that satisfies your cravings without the guilt. Perfect for weeknight dinners or special occasions, this recipe is sure to become a staple in your kitchen.

Ingredients

Scale
  • 1 spaghetti squash (2–3 pounds)
  • 1 pound steak (ribeye or sirloin)
  • 3/4 cup frozen or 1.5 cups fresh chopped spinach
  • 1/4 cup sundried tomatoes (chopped)
  • 4 ounces gorgonzola crumbles
  • 1 cup mozzarella cheese (grated)
  • 8 tablespoons unsalted butter
  • 2 cups heavy cream
  • 1.5 cups freshly grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and remove seeds.
  2. Drizzle with vegetable oil, season with salt and pepper, and roast cut side down on a baking sheet for 30–40 minutes until tender.
  3. While the squash roasts, season steak with salt and pepper; sear in a skillet over medium heat for 3–4 minutes per side for medium-rare.
  4. In a saucepan, melt butter with heavy cream over medium heat; stir in nutmeg and Parmesan until smooth.
  5. Fluff roasted squash into strands; combine with spinach, sundried tomatoes, sliced steak, gorgonzola, and half of the Alfredo sauce.
  6. Fill squash halves with mixture, top with mozzarella cheese, and bake for another 15 minutes until heated through.

Nutrition

Find it online: https://cookingwitheliana.com/keto-low-carb-steak-gorgonzola-alfredo-spaghetti-squash/