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Steak Gorgonzola Alfredo Spaghetti Squash

Steak Gorgonzola Alfredo Spaghetti Squash: Comfort in Every Bite

Delight in this low-carb Steak Gorgonzola Alfredo Spaghetti Squash recipe that combines creamy Gorgonzola with Alfredo for a rich, satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 2 halves
Course: Dinner
Cuisine: Italian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 large Spaghetti Squash Acts as a low-carb substitute for traditional pasta.
  • 2 tablespoons Vegetable Oil Essential for roasting.
For the Filling
  • 1 pound Steak Any cut works well.
  • 10 ounces Frozen Spinach Can substitute with fresh spinach.
  • 1/2 cup Sundried Tomatoes Adds a burst of flavor.
  • 4 ounces Gorgonzola Crumbles Can swap for blue cheese or feta.
For the Alfredo Sauce
  • 4 tablespoons Unsalted Butter Forms the base of the Alfredo sauce.
  • 1 cup Heavy Cream Gives the sauce a luxurious consistency.
  • 1/4 teaspoon Ground Nutmeg Adds warmth and depth of flavor.
  • 1 cup Parmesan Cheese Fresh grated is best for taste.
For the Topping
  • 1 cup Mozzarella Cheese Melts beautifully on top.
  • to taste Salt & Black Pepper Enhance flavors throughout the dish.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • medium pot
  • fork
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with vegetable oil, season with salt and pepper, and roast cut-side down for 30-40 minutes.
  3. Cook the seasoned steak in a skillet over medium-high heat for 4-6 minutes per side. Remove and let rest before slicing.
  4. In a medium pot, melt unsalted butter, stir in heavy cream, add nutmeg, and blend in Parmesan cheese until creamy.
  5. Fluff the roasted spaghetti squash with a fork to create noodle-like strands.
  6. Mix sliced steak, thawed spinach, sundried tomatoes, and gorgonzola with a portion of the Alfredo sauce.
  7. Divide the filling between the squash halves, top with mozzarella cheese, and bake for an additional 15 minutes.
  8. Drizzle remaining Alfredo sauce over before serving.

Nutrition

Serving: 1halfCalories: 470kcalCarbohydrates: 15gProtein: 30gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Can freeze for up to 2 months. Reheat properly to enjoy again.

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