Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash – A Comfort Food Makeover
There’s something undeniably cozy about a bubbling Alfredo dish that makes your whole kitchen smell like comfort itself. But if you’re living the keto or low-carb lifestyle, traditional pasta can throw off your goals. Enter spaghetti squash: the magical, golden-hued vegetable that mimics pasta’s twirl-worthy texture but with a fraction of the carbs. And when you add tender slices of steak, creamy Alfredo sauce, and the bold tang of gorgonzola cheese? You’ve got yourself a keto dream dinner that feels like indulgence without compromise.
This Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash is not just dinner—it’s a full-on event. It’s hearty, it’s cheesy, it’s packed with protein, and it’s dressed up enough to feel special while still easy enough for a weeknight meal.
Ingredients:
- 1 large spaghetti squash
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 pound steak (sirloin, ribeye, or strip steak), thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth
- ¾ cup grated Parmesan cheese
- ½ cup gorgonzola cheese, crumbled
- 1 cup fresh spinach, chopped
- ¼ cup sun-dried tomatoes, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Spaghetti Squash: Preheat oven to 400°F (200°C). Slice spaghetti squash lengthwise, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet lined with parchment paper and roast for 35–40 minutes until tender. Let cool slightly, then use a fork to shred into spaghetti-like strands.
- Cook the Steak: Heat a skillet over medium-high heat with a drizzle of olive oil. Add sliced steak, season with salt and pepper, and sear until just cooked through, about 2–3 minutes per side. Remove from pan and set aside.
- Make the Alfredo Sauce: In the same skillet, melt butter and sauté garlic until fragrant. Add heavy cream and beef broth, bringing to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Add Gorgonzola and Veggies: Fold in the crumbled gorgonzola, spinach, and sun-dried tomatoes. Cook until spinach is wilted and cheese is creamy.
- Combine Everything: Add cooked steak slices back into the skillet, tossing gently to coat in the sauce. Spoon mixture into the roasted spaghetti squash boats or combine in a serving dish.
- Finish & Serve: Garnish with fresh parsley and extra gorgonzola crumbles. Serve hot and enjoy!
Tips & Tricks:
- For extra depth, sear your steak in a cast-iron skillet to get those irresistible caramelized edges.
- Don’t overcook the spaghetti squash—it should be tender but still have a slight bite to mimic pasta texture.
- A sprinkle of crushed red pepper flakes gives the dish a subtle heat if you like spice.
Variations:
- Swap steak for grilled chicken or shrimp for a lighter twist.
- Try blue cheese instead of gorgonzola if you want an even bolder flavor.
- Add mushrooms for earthy richness.
Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Slice spaghetti squash lengthwise, scoop out seeds, and drizzle with olive oil, salt, and pepper.
- Roast cut-side down on a baking sheet for 35–40 minutes until tender. Cool slightly and shred into strands.
- Heat skillet with olive oil. Add steak slices, season with salt and pepper, and sear until just cooked, about 2–3 minutes per side. Set aside.
- In the same skillet, melt butter and sauté garlic. Add heavy cream and beef broth, simmer gently.
- Stir in Parmesan until smooth, then add gorgonzola, spinach, and sun-dried tomatoes.
- Return steak to skillet, toss to coat, and spoon mixture into roasted spaghetti squash boats.
- Garnish with fresh parsley and serve hot.
Notes
Serving Suggestions:
This dish works beautifully in the roasted squash shells for a rustic, family-style presentation. Pair it with a crisp green salad or roasted broccoli for a full low-carb meal. A glass of dry red wine makes the perfect accompaniment.
Storage Information:
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven. Avoid microwaving too long, as the sauce may separate.
FAQ:
- Can I meal prep this dish? Yes! Roast the squash and prepare the sauce separately. Combine just before serving for best texture.
- Can I freeze it? Freezing is not recommended, as creamy sauces with cheese tend to separate upon thawing.
History / Fun Facts:
Spaghetti squash has been around for decades but only became a keto superstar in recent years. Its unique ability to transform from a firm gourd into long noodle-like strands after roasting has made it the go-to low-carb pasta replacement. Combined with a rich steak and gorgonzola Alfredo, it offers all the decadence of Italian comfort food while staying firmly keto-friendly.
