Steak Gorgonzola Alfredo Spaghetti Squash
A healthier alternative to traditional pasta, this dish features earthy spaghetti squash topped with savory slices of steak and a creamy Gorgonzola Alfredo sauce.
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 1 lb steak, sliced Use your preferred steak cut
- 1 cup heavy cream
- 1 cup Gorgonzola cheese, crumbled
- 2 cloves garlic, minced
- 2 tablespoons olive oil Plus more for drizzling
- to taste salt and pepper For seasoning the squash and steak
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half and scoop out the seeds.
Roasting the Spaghetti Squash
- Drizzle olive oil on the cut sides of the squash and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
Cooking the Steak
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat, add sliced steak, and cook until browned, about 3-5 minutes.
- Add minced garlic and sauté for an additional minute.
Making the Alfredo Sauce
- Pour in the heavy cream and mix with the steak and garlic. Allow to simmer, then gradually stir in the crumbled Gorgonzola until melted and creamy.
Serving
- Scrape the squash flesh with a fork to create strands, then mound the spaghetti squash on plates. Spoon the steak and Alfredo sauce over the top.
- Garnish with additional Gorgonzola cheese or fresh herbs before serving.
Notes
This dish can easily be customized with different proteins or cheese. Serve with a light salad or garlic bread. Store leftovers in an airtight container for 3-5 days.