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Keto Low Carb Steak Gorgonzola Alfredo

Keto Low Carb Steak Gorgonzola Alfredo You’ll Crave Again

Keto Low Carb Steak Gorgonzola Alfredo transforms a classic dish into a keto-friendly favorite.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium Spaghetti Squash Can be swapped with zucchini noodles
  • 1 tablespoon Vegetable Oil Olive oil is a flavorful option
  • to taste Salt
  • to taste Black Pepper
For the Filling
  • 1 pound Steak Any cut works, leftover steak is perfect
  • 1 cup Frozen Spinach Fresh spinach can be used with a slight increase in amount
  • 1/2 cup Sundried Tomatoes Fresh tomatoes can be adapted if needed
For the Alfredo Sauce
  • 1/2 cup Unsalted Butter If using salted butter, reduce added salt
  • 1 cup Heavy Cream Can be swapped for plant-based cream
  • 1/4 teaspoon Ground Nutmeg Omit if not a fan
  • 1 cup Gorgonzola Crumbles Blue cheese serves as a suitable alternative
  • 1/2 cup Parmesan Cheese Nutritional yeast is a great dairy-free alternative
For the Topping
  • 1 cup Mozzarella Cheese Any cheese that melts well can be used

Equipment

  • Oven
  • Skillet
  • baking sheet
  • Medium saucepan
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C).
  2. Cut the spaghetti squash in half lengthwise and scrape out the seeds.
  3. Drizzle the insides of the spaghetti squash with vegetable oil, season with salt and black pepper, and roast cut-side down for 30–40 minutes.
  4. While the squash roasts, heat a skillet over medium-high heat and cook the seasoned steak for about 4–5 minutes per side.
  5. Melt unsalted butter in a saucepan, whisk in heavy cream, and simmer. Add nutmeg and Parmesan cheese until melted.
  6. Fluff the roasted squash with a fork to create strands.
  7. Combine the cooked steak, frozen spinach, sundried tomatoes, and gorgonzola crumbles in a bowl. Stir in ½ cup of Alfredo sauce.
  8. Stuff the fluffed spaghetti squash halves with the filling, topped with mozzarella cheese, and bake for an additional 15 minutes.
  9. Broil for a few minutes for a golden finish, watching closely.
  10. Serve immediately with any remaining Alfredo sauce.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 14gProtein: 35gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 110mgSodium: 850mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 450IUVitamin C: 25mgCalcium: 300mgIron: 3mg

Notes

For best flavor, make the alfredo sauce fresh. Store leftovers separately to maintain texture.

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