Jump to Recipe Print RecipeAs the enticing aroma of roasted spaghetti squash fills the kitchen, I can’t help but feel transported to a cozy Italian trattoria, where hearty flavors come alive in every dish. Today, I’m excited to share my Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash, a delightful twist on an Italian classic. Packed with creamy Alfredo sauce, rich Gorgonzola, and succulent steak, this recipe is a game-changer for anyone seeking a delicious low-carb alternative to traditional pasta. Not only is it quick to prepare, making it perfect for busy weeknights, but it also provides a satisfying and nutritious meal that will keep you fueled and energized. Are you ready to embark on this culinary adventure with me? Let’s dive into the details! What makes this dish a must-try? Creamy Indulgence: The rich Alfredo sauce and tangy Gorgonzola create a luxurious flavor that rivals even the best Italian restaurants. Low-Carb Delight: Enjoy all the satisfaction of pasta without the carbs, making it perfect for keto dieters. Quick and Easy: With a prep time that fits into your busy schedule, you can whip this up on a weeknight in no time! Versatile Ingredients: Use whatever cut of steak you have on hand, or add delightful vegetables to elevate the dish further. Crowd-Pleaser: This hearty meal is bound to impress both family and friends, offering a delightful alternative to takeout. If you’re excited for more delicious recipes, be sure to check out my Korean Bbq Steak or Monterey Chicken Spaghetti for more culinary inspiration! Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Ingredients For the Spaghetti Squash • Spaghetti Squash – Serves as the low-carb pasta base for this hearty dish, choose one weighing 2-3 pounds. For the Steak • Steak (1 pound) – Any cut of steak works; feel free to use leftover steak for a quicker prep! For Seasoning • Salt & Black Pepper – Essential seasonings to enhance flavors; adjust according to your taste preference. • Vegetable Oil – A drizzle helps roast the squash to perfection, improving both taste and texture. For the Veggies • Frozen Spinach (3/4 cup, thawed and drained) or Fresh Spinach (1.5 cups) – Adds nutrient density; swap in kale for a different green twist. • Sundried Tomatoes (1/4 cup) – Provides a sweet and concentrated tomato essence; you can substitute with fresh tomatoes for variety. For the Cheeses • Gorgonzola Crumbles (4 ounces or approx. 3/4 cup) – Infuses rich, creamy flavor; blue cheese is a great alternative. • Mozzarella Cheese (1 cup, grated) – Melts beautifully on top; consider low-fat cheese for a lighter option. For the Alfredo Sauce • Unsalted Butter (8 tablespoons) – The creamy base for the Alfredo sauce, rich in flavor. • Heavy Cream (2 cups) – Provides a decadent creaminess; swap with plant-based cream to keep it dairy-free. • Ground Nutmeg (1/4 teaspoon) – A pinch elevates the overall flavor profile of the sauce. • Freshly Grated Parmesan Cheese (1.5 cups) – Adds depth and saltiness; nutritional yeast is perfect for a vegan alternative. This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash is sure to impress, combining amazing flavors with a healthy twist! Step‑by‑Step Instructions for Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Step 1: Preheat the Oven Begin by preheating your oven to 400°F (204°C). This temperature will help achieve perfectly roasted spaghetti squash, creating a tender base for your delicious Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash. Gather your baking sheet and prepare to roast. Step 2: Prepare the Spaghetti Squash Carefully halve the spaghetti squash lengthwise using a sharp knife, watching your fingers. Scrape out the seeds with a spoon, then drizzle vegetable oil inside each half. Sprinkle generously with salt and black pepper to enhance the flavor, and prepare for roasting. Step 3: Roast the Squash Place the squash cut-side down on the baking sheet and roast in your preheated oven for 30-40 minutes. You’re looking for it to become tender when pierced with a fork. The aroma should be inviting and comforting. Step 4: Cook the Steak While the squash roasts, season your steak generously with salt and pepper. Heat a skillet over medium heat, adding a splash of oil before cooking the steak for about 4-5 minutes per side, or until it reaches your desired doneness. Let the steak rest on a cutting board after cooking, allowing juices to redistribute. Step 5: Make the Alfredo Sauce In a medium-sized saucepan, melt butter over medium heat and stir in the heavy cream. As it simmers, add ground nutmeg and stir to combine. Gradually stir in freshly grated Parmesan cheese until melted and creamy. Taste and adjust seasoning as needed. Step 6: Fluff the Squash After roasting, remove the squash from the oven and allow it to cool for a few minutes. Use a fork to fluff the inner strands gently, creating a spaghetti-like texture. This low-carb base will hold all the luxurious flavors of your dish beautifully. Step 7: Combine Ingredients Slice the rested steak into bite-sized pieces and mix it into the fluffed spaghetti squash. Add the thawed spinach, sundried tomatoes, Gorgonzola, and ½ cup of Alfredo sauce, stirring everything together until well combined, ensuring a balance of flavors throughout. Step 8: Assemble and Bake Spoon the steak and squash mixture back into the hollowed squash halves. Top each half generously with grated mozzarella cheese. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly, creating a delightful golden crust. Step 9: Final Touches If you want an extra crispy top, broil for a couple of minutes until golden brown. Drizzle with more Alfredo sauce if desired before serving this Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash, ensuring every bite is decadently creamy and satisfying. Make Ahead Options These Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash are perfect for meal prep enthusiasts! You can roast the spaghetti squash and cook the steak up to 3 days in advance, storing them separately in airtight containers in the refrigerator to maintain their quality. For best flavor, prepare the Alfredo sauce fresh when you’re ready to finish the dish. When it’s time to serve, simply mix the prepped squash and steak with the thawed spinach, sundried tomatoes, Gorgonzola, and half the sauce. Spoon everything back into the squash halves, top with mozzarella, and bake according to the recipe for delicious, time-saving results that are just as satisfying as a freshly made meal! What to Serve with Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash A delicious meal deserves sides that will elevate your dining experience and tantalize your taste buds. Garlic Breadsticks: Soft and buttery, they offer a delightful crunch to contrast the creamy sauce without the carbs. A fantastic keto twist can include almond flour or coconut flour-based options. Mixed Green Salad: Fresh greens with a zesty vinaigrette add brightness and a refreshing crunch, balancing the richness of the Alfredo. Toss in some crunchy nuts for an extra texture. Roasted Brussels Sprouts: Their slightly bitter flavor and crispy outer leaves complement the steak perfectly, while adding a nutritional punch to your meal. A drizzle of balsamic glaze can enhance their sweetness. Zucchini Noodles: Serve as an extra low-carb option for pasta lovers. Quick to sauté, they soak up the flavors of the Alfredo beautifully and help round out the dish. Sparkling Water with Lime: A light, fizzy drink beautifully cleanses the palate. The tangy lime adds a refreshing twist that pairs perfectly with rich flavors. Chocolate Avocado Mousse: This creamy dessert offers indulgent chocolate flavor while keeping it keto-friendly. Its smooth texture is a perfect ending to a hearty meal. Each of these pairings enhances the heartiness of the Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash, creating a well-rounded dining experience! Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Variations Feel free to put your personal spin on this delightful dish and explore these exciting options! Cheese Swap: Use feta or goat cheese for a tangy twist. Both can replace Gorgonzola, enhancing flavor diversity. Vegetable Boost: Incorporate zucchini noodles as a base, adding extra fiber while keeping it low-carb. This adds a lovely crunch! Spicy Kick: Add a pinch of red pepper flakes to the Alfredo sauce for a hint of heat, elevating this dish’s flavor profile. Herb Infusion: Mix in fresh herbs like basil or parsley for a burst of freshness. The aroma will be delightful as you mix them in! Balsamic Glaze: Drizzle a bit of balsamic glaze on top before serving for a sweet and tangy contrast to the creamy sauce. Mushroom Medley: Sauté some mushrooms to add umami flavor and texture. They also beautifully complement the steak. Nut-Free Option: Swap heavy cream with coconut milk to maintain creaminess while keeping it dairy-free and nut-free. Steak Variations: Use ground beef or chicken instead of steak for a quick, easy preparation that still delivers on taste. If you’re eager to add even more culinary creations to your weeknight menu, check out my delicious Cajun Chicken Alfredo or savor the flavors in my Korean BBQ Steak for inspiration! How to Store and Freeze Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through. Freezer: For longer storage, freeze portions in airtight containers for up to 2 months. Thaw in the fridge before reheating to maintain texture. Reheating: To reheat, use the oven at 350°F (175°C) for about 20-25 minutes, covered with foil to prevent drying out. Enjoy every bite of your Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash! Make-Ahead Tip: Prepare the components separately, and assemble before baking for a quick, fresh meal on busy nights! Expert Tips for Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Prep Smartly: Cut the spaghetti squash easily by microwaving it for 6-7 minutes before halving. This softens the skin, making it safer and simpler to slice. Fresh Sauce is Best: Avoid pre-made sauces; homemade Alfredo is key for the most vibrant flavor. Preparing the sauce fresh makes all the difference in your Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash. Season Generously: Don’t skimp on the salt and pepper for the steak and squash. Proper seasoning elevates the overall taste and enhances the richness of the dish. Rest Your Steak: After cooking, let the steak sit for a few minutes before slicing. This allows the juices to redistribute, ensuring every bite is tender and moist. Experiment with Cheese: Try different cheese varieties like feta or goat cheese for a unique twist, allowing you to customize your Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash to your taste. Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Recipe FAQs How do I select a ripe spaghetti squash? When choosing a spaghetti squash, look for one that feels heavy for its size and has a hard, uniform skin, free of dark spots or blemishes. A good squash should also have a creamy yellow color, indicating ripeness. Avoid any squash with soft spots, as these can indicate overripeness or internal rot. How should I store leftover Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash? You can store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before sealing, as this will help preserve the texture and flavor. When ready to enjoy, simply reheat in the microwave or pop it back into the oven until warmed through. Can I freeze Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash? Absolutely! For longer storage, you can freeze portions of the dish in airtight containers for up to 2 months. To freeze, allow the squash mixture to cool, then spoon it into the containers and seal tightly. When you’re ready to enjoy it, simply thaw in the fridge overnight before reheating. What if my steak comes out tough during cooking? To avoid tough steak, ensure not to overcook it. Use a meat thermometer to check for doneness; medium-rare is about 135°F (57°C). Letting the steak rest for a few minutes after cooking will help keep it moist. If you do find your steak tough, slice it thinly against the grain before mixing it with the squash to make it more tender and easier to eat. Are there any dietary considerations for this recipe? This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash is gluten-free and packed with protein, making it suitable for many diets. However, if you have lactose intolerance, consider using dairy-free cream alternatives and leave out the cheese. Always double-check ingredient labels for allergies, especially regarding cheese selections and any added seasonings. Can I prepare the components for this dish ahead of time? Yes, you can prep the individual components ahead of time! Roast the spaghetti squash, cook the steak, and prepare the Alfredo sauce a day in advance. Store each component in the refrigerator and then assemble and bake when you’re ready to serve. This allows for a quick and fresh meal when time is limited. Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Bliss Enjoy a creamy, low-carb version of Spaghetti using Steak, Gorgonzola, and Alfredo Sauce in this Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 40 minutes minsResting Time 5 minutes minsTotal Time 1 hour hr Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 600 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Spaghetti Squash2-3 pounds Spaghetti Squash Serves as the low-carb pasta baseFor the Steak1 pound Steak Any cut of steak works; feel free to use leftover steak for a quicker prep!For SeasoningSalt Essential seasonings to enhance flavorsBlack Pepper Essential seasonings to enhance flavorsVegetable Oil A drizzle helps roast the squash to perfectionFor the Veggies3/4 cup Frozen Spinach Thawed and drained; or use 1.5 cups Fresh Spinach1/4 cup Sundried Tomatoes Provides a sweet and concentrated tomato essenceFor the Cheeses4 ounces Gorgonzola Crumbles Infuses rich, creamy flavor1 cup Mozzarella Cheese Grated; melts beautifully on topFor the Alfredo Sauce8 tablespoons Unsalted Butter The creamy base for the Alfredo sauce2 cups Heavy Cream Provides a decadent creaminess1/4 teaspoon Ground Nutmeg Elevates the overall flavor profile of the sauce1.5 cups Freshly Grated Parmesan Cheese Adds depth and saltiness Equipment OvenBaking sheetSkilletSaucepanKnifespoon Method Step‑by‑Step InstructionsPreheat your oven to 400°F (204°C). Carefully halve the spaghetti squash lengthwise and scrape out the seeds. Drizzle vegetable oil inside each half, sprinkle with salt and black pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes. Season your steak and cook in a skillet over medium heat for about 4-5 minutes per side. In a saucepan, melt butter and stir in heavy cream. Add nutmeg and Parmesan cheese, stirring until creamy. Fluff the roasted squash strands with a fork. Combine the sliced steak, spinach, sundried tomatoes, Gorgonzola, and half of the Alfredo sauce with the squash. Spoon the mixture back into the squash halves, top with mozzarella cheese, and bake for an additional 15 minutes. Broil for a couple of minutes if desired, and drizzle with more Alfredo sauce before serving. Nutrition Serving: 1servingCalories: 600kcalCarbohydrates: 12gProtein: 40gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg NotesStore leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through. Tried this recipe?Let us know how it was!
