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This decadent stuffed spaghetti squash transforms the classic Olive Garden pasta dish into a low-carb masterpiece that satisfies those indulgent cravings without the carb overload. The rich Alfredo sauce pairs beautifully with savory steak and tangy Gorgonzola, all nestled in nature's perfect pasta alternative.
I first created this recipe when trying to recreate my husband's favorite restaurant dish during our keto journey. Now it's become our go-to special occasion dinner that even our non-keto friends request when they visit.
Key Ingredients
- Spaghetti squash: Serves as the perfect pasta substitute with its naturally stringy texture when cooked
- Steak: Adds satisfying protein and rich flavor use your favorite cut based on budget and preference
- Spinach: Provides essential nutrients and beautiful color contrast within the dish
- Sundried tomatoes: Deliver concentrated bursts of umami flavor that complement the creamy sauce
- Gorgonzola cheese: Creates the signature flavor profile use quality imported for best results
- Heavy cream: Forms the base of our silky Alfredo sauce look for grass fed options when available
- Parmesan cheese: Adds depth to the sauce freshly grated melts much better than pre packaged
- Butter: Enhances richness in the sauce European style with higher fat content works beautifully
- Nutmeg: Might seem surprising but this secret ingredient elevates the Alfredo sauce significantly
Step-by-Step Instructions
- Prepare the squash:
- Cut spaghetti squash lengthwise and remove seeds thoroughly with a spoon. Drizzle cut surfaces generously with oil and season with salt and pepper. Roast cut side down at 400°F for 30 40 minutes until the flesh easily yields to a fork. Allow cooling slightly before creating the noodles by scraping the flesh with a fork in long strokes.
- Cook the steak:
- Season your steak generously with salt and pepper on both sides. Heat a skillet over medium high heat until very hot then cook steak just shy of your preferred doneness. It will continue cooking slightly when assembled in the squash boats. Rest meat for at least 5 minutes before slicing against the grain into thin strips.
- Create the Alfredo sauce:
- Melt butter slowly in a medium saucepan with heavy cream over medium heat stirring occasionally. Once fully combined add the nutmeg and remove from heat before stirring in freshly grated Parmesan until completely melted. Taste and adjust seasoning knowing that the cheese adds considerable saltiness.
- Assemble the squash boats:
- Fill each squash half with generous portions of sliced steak drained spinach sundried tomatoes and Gorgonzola crumbles. Pour Alfredo sauce over the filling and gently mix to combine all ingredients. Top with mozzarella cheese ensuring even coverage across each boat.
- Finish in the oven:
- Return filled squash boats to the oven for approximately 15 minutes until cheese melts completely. For a golden brown finish place under the broiler for 1 2 minutes watching carefully to prevent burning. Serve immediately with additional sauce on the side if desired.
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Gorgonzola is my favorite component in this dish. I discovered its magic when dining in northern Italy years ago, where they use it in countless dishes. The first time I added it to this recipe, my daughter who normally dislikes "stinky cheese" couldn't stop eating it. Something about the way it melts into the creamy sauce creates an irresistible tangy depth.
Perfect Pairings
The richness of this dish pairs wonderfully with a simple side salad dressed with lemon vinaigrette. The acidity helps cut through the creaminess and refreshes the palate between bites. For special occasions, I serve it with roasted asparagus or broccolini which also helps balance the richness while keeping the meal low-carb.
Make-Ahead Options
While complete assembly is best done just before serving, several components can be prepared in advance. The spaghetti squash can be roasted up to two days ahead and stored covered in the refrigerator. Simply reheat slightly before assembly. The steak can also be cooked a day ahead and sliced just before use. However, make the Alfredo sauce fresh as it tends to separate when refrigerated and reheated.
Ingredient Substitutions
For dairy sensitivities, the Gorgonzola can be replaced with dairy-free alternatives though the flavor profile will change. Consider using coconut cream in place of heavy cream for the Alfredo sauce, adding nutritional yeast for a cheesy flavor. Chicken works beautifully instead of steak for a lighter option. Vegetarians might enjoy substituting portobello mushrooms sliced and sautéed with garlic for a meaty texture without the meat.
Choosing the Perfect Squash
Look for spaghetti squash with firm, yellow skin without soft spots. Medium-sized squash tends to have the best texture and flavor. The squash should feel heavy for its size, indicating good moisture content which translates to better "noodles" after cooking. Store uncut squash in a cool, dry place for up to a month before use, making this an excellent pantry staple for low-carb meal planning.
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Frequently Asked Questions
- → Can I switch steak for another protein?
For sure! Try using chicken, shrimp, or ground beef instead of steak — they all taste great in this meal.
- → How can I tell when spaghetti squash is done?
It's ready to go when you can slide a knife through the skin without effort, and you can pull the inside into strings with a fork.
- → Is fresh spinach okay in place of frozen?
Absolutely! Just chop fresh spinach finely, cook it quickly to get rid of any water, and it's good to use.
- → What cheese can I swap for gorgonzola?
If you don't have gorgonzola, blue cheese works well, or try feta for a less strong, tangy flavor.
- → Is this dish good to prep ahead?
Yes, you can make the squash, steak, and sauce ahead of time. Put it all together and bake when you're ready to eat for the best taste.