Description
A delicious and satisfying meal that combines savory steak with creamy Gorgonzola sauce served on roasted spaghetti squash, perfect for a keto diet.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound steak (sirloin or ribeye)
- 1 cup heavy cream
- 1/2 cup Gorgonzola cheese, crumbled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, scoop out the seeds, and drizzle with olive oil. Roast cut side down for 30-40 minutes until tender.
- Season the steak with salt and pepper. In a skillet over medium-high heat, sear the steak for 4-5 minutes on each side until cooked to your liking. Remove and let rest.
- Add minced garlic to the same skillet and cook until fragrant. Pour in heavy cream and bring to a simmer. Stir in Gorgonzola cheese until melted and smooth. Adjust seasoning with salt and pepper.
- Scrape the roasted spaghetti squash with a fork to create strands. Divide the squash among plates, slice the steak, and layer it on top. Pour the Gorgonzola Alfredo sauce over. Garnish with fresh parsley and serve.
Notes
Choose a tender cut of steak like ribeye for enhanced flavor. Let the steak rest before slicing to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg