Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash

A delicious low-carb dish featuring roasted spaghetti squash, tender steak, and a creamy Gorgonzola Alfredo sauce, perfect for a satisfying meal.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 520

Main Ingredients

1 whole spaghetti squash Cut in half and seeds removed.
1 lb steak, cut into strips Use tender cuts like sirloin or ribeye.
1 cup heavy cream Infused with herbs for flavor if desired.
1/2 cup Parmesan cheese, grated Use freshly grated for best taste.
1/2 cup gorgonzola blue cheese, crumbled Can substitute with blue cheese if needed.
1/2 cup sundried tomatoes, chopped Oil-packed for added flavor.
2 cups fresh spinach Adds color and nutrition.
to taste salt and pepper Adjust according to preference.
as needed olive oil for cooking Use for both roasting and frying.

Preparation

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the squash with olive oil, salt, and pepper, then place cut side down on a baking sheet.
Bake the spaghetti squash for 40-45 minutes or until tender.

Cooking Steak and Sauce

In a skillet over medium heat, add a bit of olive oil and cook the steak strips until browned. Remove and set aside.
In the same skillet, add heavy cream, Parmesan cheese, and gorgonzola cheese. Stir until melted and combined.
Add sundried tomatoes and spinach to the sauce, cooking until the spinach wilts.

Combining and Serving

Fluff the spaghetti squash strands with a fork, combine with the sauce, and add the cooked steak.
Mix well and serve.

Serve with additional crumbles of gorgonzola, fresh herbs, or a drizzle of balsamic reduction. Pairs well with a salad or roasted vegetables.