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This indulgent stuffed spaghetti squash turns a beloved Olive Garden pasta favorite into a brilliant low-carb creation that hits those comfort food cravings without all the carbs. The creamy Alfredo sauce works magic with juicy steak and sharp Gorgonzola, all tucked inside nature's ready-made pasta bowl.
I came up with this dish when my husband missed his favorite restaurant meal during our keto lifestyle change. These days it's our number one choice for celebrations, and even friends who don't care about carbs ask for it whenever they stop by.
Ingredients
- Spaghetti squash: Works as your noodle replacement thanks to its string-like texture once it's cooked
- Steak: Brings hearty protein and deep flavor; pick whatever cut fits your taste and wallet
- Spinach: Adds important vitamins and a pop of green color throughout the dish
- Sundried tomatoes: Give little pockets of intense flavor that work wonders with the cream sauce
- Gorgonzola cheese: Creates that wow-factor taste; splurge on the good stuff if you can
- Heavy cream: Makes the base of our velvety Alfredo sauce; grass-fed is awesome if you can find it
- Parmesan cheese: Deepens the sauce flavor; grate it fresh instead of buying pre-shredded
- Butter: Boosts the richness factor; fancy European kinds with extra fat make everything better
- Nutmeg: Sounds weird but trust me—this little trick makes your Alfredo sauce taste amazing
Step-by-Step Instructions
- Prepare the squash:
- Slice your spaghetti squash down the middle and scoop out all the seeds with a spoon. Cover the cut parts with oil and sprinkle salt and pepper. Pop them in the oven face-down at 400°F for 30-40 minutes until you can easily poke through with a fork. Let them cool a bit, then drag a fork through the flesh to make your "noodles."
- Cook the steak:
- Cover your steak with plenty of salt and pepper on both sides. Get a pan super hot, then cook the meat just under how done you like it. It'll cook a bit more later when we put everything together. Let it rest at least 5 minutes before cutting into thin strips across the grain.
- Create the Alfredo sauce:
- Slowly melt your butter with heavy cream in a pot over medium heat, giving it a stir now and then. Once it's all mixed together, add the nutmeg and pull it off the heat. Stir in your freshly grated Parmesan until it's all melted. Give it a taste and add more salt if needed, but go easy since the cheese is already salty.
- Assemble the squash boats:
- Load up each squash half with plenty of steak slices, drained spinach, sundried tomatoes, and chunks of Gorgonzola. Pour your Alfredo sauce over everything and gently mix it all together. Sprinkle mozzarella cheese on top, making sure to cover everything evenly.
- Finish in the oven:
- Put your filled squash boats back in the oven for about 15 minutes until all the cheese gets melty. If you want that golden top, stick them under the broiler for a minute or two, but watch them like a hawk so they don't burn. Serve them right away, with extra sauce on the side if you want.
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The Gorgonzola really makes this dish shine. I first fell in love with it during a trip to northern Italy where locals use it in everything. The funny thing is, my daughter always said she hated "funky cheese" until she tried this dish. Now she can't get enough. Something about how it melts into that creamy sauce just creates this amazing tangy flavor that's totally addictive.
Perfect Pairings
This rich dish goes great with a basic green salad dressed with fresh lemon juice and olive oil. The tartness cuts through all that creaminess and cleans your palate between bites. When we're feeling fancy, we add some roasted asparagus or broccolini on the side. They balance out the richness while keeping everything low in carbs.
Make-Ahead Options
You'll want to put everything together right before eating, but you can get some parts ready early. The squash can be roasted up to two days ahead and kept in the fridge. Just warm it slightly before you stuff it. You can cook the steak a day ahead too, then slice it when you're ready to use it. Don't make the Alfredo sauce until serving time though—it tends to break apart when you chill and reheat it.
Ingredient Substitutions
If dairy doesn't agree with you, skip the Gorgonzola and try a non-dairy alternative instead, though it will taste different. For the Alfredo sauce, coconut cream works instead of heavy cream, and you can add some nutritional yeast for a cheese-like flavor. Chicken tastes great instead of steak if you want something lighter. Vegetarians might like big slices of portobello mushrooms cooked with garlic instead of meat—they've got that meaty texture without any actual meat.
Choosing the Perfect Squash
Go for spaghetti squash with hard, yellow skin that doesn't have any soft spots. Medium-sized ones usually taste better and have nicer texture. The squash should feel heavy when you pick it up, which means it's got lots of moisture inside and will make better "noodles" after cooking. You can keep whole squash in a cool, dry spot for up to a month, so it's great to have around for low-carb meals whenever you need them.
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Frequently Asked Questions
- → Can I swap steak for a different protein?
Absolutely! Try chicken, shrimp, or ground beef instead—they're great alternatives.
- → How do I tell if spaghetti squash is fully cooked?
If a knife slides through the skin easily and the insides shred like noodles with a fork, it's ready!
- → Is fresh spinach okay to use instead of frozen?
Yes, totally fine! Chop it up and sauté lightly to remove extra liquid before adding.
- → What cheese works if I don’t have gorgonzola?
You can go with blue cheese for a similar tang or switch to feta for a milder option.
- → Can I make parts of this ahead of time?
You can prep the steak, sauce, and roasted squash in advance. Just put it together and bake when you're ready to eat.