Description
A delicious low-carb spaghetti squash dish with creamy gorgonzola sauce, tender steak, and fresh spinach, perfect for keto diets.
Ingredients
Scale
- 1 spaghetti squash
- 1 cup cooked steak, sliced
- 1/2 cup gorgonzola cheese, crumbled
- 1/2 cup sundried tomatoes, chopped
- 2 cups spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, then place cut-side down on a baking sheet. Bake for 30-40 minutes until tender.
- Heat olive oil over medium heat in a pan. Add the spinach and sundried tomatoes, cooking until the spinach wilts.
- Add the heavy cream, gorgonzola, and Parmesan cheese to the pan. Stir to combine, heating until the cheese melts and the sauce thickens.
- Fold in the sliced steak and mix well.
- Scrape out the strands of the cooked spaghetti squash into a large bowl using a fork.
- Pour the cheese and steak sauce over the spaghetti squash strands and mix well.
- Serve warm, garnished with additional gorgonzola if desired.
Notes
For best flavor, adjust seasoning to your taste; additional cheese or spices can be added.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg