Keto Low Carb Steak Gorgonzola Alfredo Spaghetti Squash Delight
A rich and creamy low-carb dish featuring spaghetti squash, steak, and a tangy Gorgonzola Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Italian
- Diet: Keto, Low Carb
Ingredients
Scale
- 1 medium spaghetti squash
- 2 steaks (sirloin or ribeye)
- 1 cup heavy cream
- 4 oz Gorgonzola cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, place cut-side down on a baking sheet, and roast for 30-40 minutes until tender.
- Season the steaks with salt and pepper. In a skillet, heat butter over medium-high heat and cook steaks for 4-5 minutes on each side or until desired doneness. Remove from skillet and let rest.
- In the same skillet, add minced garlic and sauté for 1 minute. Pour in heavy cream and simmer for 5 minutes. Add Gorgonzola cheese and stir until melted.
- Once the spaghetti squash is done, scrape the flesh with a fork to create strands and mix with the Alfredo sauce in the skillet.
- Slice rested steaks and serve them over spaghetti squash Alfredo. Garnish with fresh parsley and enjoy!
Notes
Allow steak to rest before slicing for juiciness. Substitute Gorgonzola with cream cheese or Parmesan for a milder flavor. Consider adding a sprinkle of lemon zest before serving for extra brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3g
- Sodium: 785mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 120mg