Steak Gorgonzola Alfredo (Print Version)

# Ingredients:

→ Spaghetti Squash and Filling

01 - 1 spaghetti squash (2-3 pounds)
02 - 1 pound steak
03 - Salt, to taste
04 - Black pepper, to taste
05 - Vegetable oil
06 - 3/4 cup frozen spinach, chopped, thawed, and drained (or 1.5 cups fresh chopped spinach)
07 - 1/4 cup sundried tomatoes, chopped or sliced
08 - 4 ounces gorgonzola crumbles (approximately 3/4 cup)
09 - 1 cup mozzarella cheese, grated

→ Alfredo Sauce

10 - 8 tablespoons unsalted butter (1 stick, 1/4 pound)
11 - 2 cups heavy cream
12 - 1/4 teaspoon ground nutmeg
13 - 1 1/2 cups freshly grated Parmesan cheese
14 - Salt, to taste
15 - Black pepper, to taste

# Instructions:

01 - Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Remove seeds by scraping with a spoon. Drizzle inside each half with vegetable oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender. Let cool slightly for handling.
02 - Season the steak with salt and pepper. Cook in a skillet over medium heat until just shy of the desired doneness, as it will cook further in the oven.
03 - In a medium saucepan, melt the butter and heat the heavy cream over medium heat. Add the ground nutmeg and stir. Remove from heat and add Parmesan cheese. Stir until melted and season with salt and pepper to taste.
04 - Using a fork, fluff the interior of the cooked squash halves to create 'noodles.'
05 - Slice the steak. Divide the steak, spinach, sundried tomatoes, gorgonzola crumbles, and 1/2 cup of Alfredo sauce evenly between the squash halves. Stir with a fork to combine.
06 - Sprinkle mozzarella cheese evenly across the top of each squash half. Bake for 15 minutes until the cheese is melted. For browned cheese, briefly broil, ensuring no flammable materials are under the squash.
07 - Drizzle with additional sauce or toppings like sundried tomatoes if desired. Serve immediately.

# Notes:

01 - You can use any cut of steak or substitute with leftover cooked steak (approximately 3/4 pound for similar yield).
02 - Alfredo sauce is best made fresh, but other components can be prepared in advance.

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