Keto Steak Gorgonzola (Print Version)
# Ingredients:
→ Spaghetti Squash & Toppings
01 -
1 medium to large spaghetti squash (2 to 3 pounds)
02 -
1 pound steak, any cut
03 -
Vegetable oil for roasting
04 -
Salt, to your liking
05 -
Black pepper, to taste
06 -
3/4 cup frozen spinach, drained and chopped (or 1.5 cups fresh spinach, chopped)
07 -
1/4 cup chopped or sliced sundried tomatoes
08 -
4 ounces of gorgonzola cheese crumbles (about 3/4 cup total)
09 -
1 cup shredded mozzarella cheese
→ Creamy Alfredo Sauce
10 -
1 stick of butter (8 tablespoons, 1/4 pound)
11 -
2 cups of heavy cream
12 -
1/4 teaspoon of ground nutmeg
13 -
1 1/2 cups grated fresh Parmesan cheese
14 -
Salt to season
15 -
Black pepper as needed
# Instructions:
01 -
Set your oven to 400°F. Cut the squash in half lengthwise and spoon out all the seeds. Brush the inside with oil and sprinkle with salt and pepper. Lay each half face-down on a baking tray and roast for 30–40 minutes, or until soft. Let it cool just enough to handle.
02 -
Salt and pepper the steak generously. Heat a skillet over medium, then cook the steak until it’s just slightly underdone—you’ll finish it in the oven later.
03 -
Put the butter in a saucepan and melt it gently over medium heat. Stir in the cream, add nutmeg, and mix until warm. Turn off the heat and add the Parmesan cheese, stirring until smooth. Taste it, then adjust salt and pepper as needed.
04 -
Use a fork to scrape the insides of the cooked squash until noodle-like strands form.
05 -
Slice the cooked steak thinly. In each squash half, combine pieces of steak, spinach, sundried tomatoes, gorgonzola, and about 1/2 cup of the prepared Alfredo. Stir everything together using a fork.
06 -
Spread the shredded mozzarella over the top of both squash halves. Pop them back into the oven for 15 minutes, or until the cheese is fully melted. If you want crispier cheese, use your oven’s broiler for a minute or two, but keep an eye on it!
07 -
If you like, drizzle more sauce or sprinkle extra toppings (like sundried tomatoes) on top. Serve while hot.
# Notes:
01 -
Feel free to use pre-cooked steak or leftovers. You’d need about 3/4 of a pound for this dish to work.
02 -
While Alfredo sauce tastes best when freshly made, the other parts of the dish can be prepped ahead of time.