Description
Experience the savory delight of Steak Gorgonzola Alfredo, a unique twist on traditional pasta that will impress your taste buds. This dish features roasted spaghetti squash as a low-carb alternative to pasta, generously filled with tender steak, creamy alfredo sauce, and rich gorgonzola cheese. It’s perfect for keto enthusiasts and a showstopper for dinner parties or cozy family gatherings. With its bold flavors and impressive presentation, this recipe combines simplicity with sophistication, making it an ideal choice for cooks of all levels.
Ingredients
- 1 spaghetti squash (2–3 pounds)
- 1 pound steak
- 8 tablespoons unsalted butter
- 2 cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- 4 ounces gorgonzola cheese
- 1 cup mozzarella cheese
- ¾ cup frozen or fresh spinach
- ¼ cup sundried tomatoes
Instructions
- Preheat the oven to 400°F. Halve the spaghetti squash, remove seeds, drizzle with oil, season with salt and pepper, and roast cut side down for 30–40 minutes.
- Season and cook the steak in a skillet until just under your desired doneness. Allow it to rest before slicing.
- In a saucepan, melt butter, add cream and nutmeg, then stir in Parmesan until melted.
- Fluff the roasted squash with a fork. Combine steak slices, spinach, sundried tomatoes, gorgonzola cubes, and half of the alfredo sauce with the squash.
- Top with mozzarella cheese and bake until bubbly. Serve hot!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 filled spaghetti squash half (approx. 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg
Keywords: Feel free to customize by adding different vegetables like bell peppers or mushrooms. For added richness, consider using high-quality ingredients like grass-fed steak and organic dairy products.