Go Back

Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash

A rich and hearty keto-friendly dish featuring roasted spaghetti squash, tender steak slices, creamy Alfredo sauce, and tangy gorgonzola cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American, Keto
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large spaghetti squash
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 pound steak (sirloin, ribeye, or strip) thinly sliced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup beef broth
  • 0.75 cup grated Parmesan cheese
  • 0.5 cup gorgonzola cheese crumbled
  • 1 cup fresh spinach chopped
  • 0.25 cup sun-dried tomatoes chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley chopped for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Skillet

Method
 

  1. Preheat oven to 400°F (200°C). Slice spaghetti squash lengthwise, scoop out seeds, and drizzle with olive oil, salt, and pepper.
  2. Roast cut-side down on a baking sheet for 35–40 minutes until tender. Cool slightly and shred into strands.
  3. 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.
  4. In the same skillet, melt butter and sauté garlic. Add heavy cream and beef broth, simmer gently.
  5. Stir in Parmesan until smooth, then add gorgonzola, spinach, and sun-dried tomatoes.
  6. Return steak to skillet, toss to coat, and spoon mixture into roasted spaghetti squash boats.
  7. Garnish with fresh parsley and serve hot.

Notes

For best results, serve in the spaghetti squash shells for presentation. Pairs well with roasted vegetables or a crisp salad.