Creamy Steak Gorgonzola Over Spaghetti Squash (Print version)

Tender steak, roasted spaghetti squash, spinach, and sun-dried tomatoes tucked into a creamy Gorgonzola Alfredo sauce.

# Ingredients:

For the squash and steak

01 - 1 large spaghetti squash, about 2 1/2 to 3 lb (1.1 to 1.4 kg)
02 - 1 tablespoon olive oil, divided
03 - 1 lb (450 g) sirloin steak or New York strip steak
04 - 1 teaspoon kosher salt, divided, plus more to taste
05 - 1/2 teaspoon black pepper, divided
06 - 2 cups (60 g) fresh baby spinach, roughly chopped
07 - 1/3 cup (45 g) chopped sun-dried tomatoes, drained if packed in oil

For the Gorgonzola cream sauce

08 - 2 tablespoons (28 g) unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup (240 ml) heavy cream
11 - 1/4 teaspoon ground nutmeg
12 - 3/4 cup (75 g) freshly grated Parmesan cheese
13 - 3 oz (85 g) crumbled Gorgonzola cheese
14 - 1/2 cup (55 g) shredded mozzarella cheese
15 - 1 tablespoon chopped fresh parsley, for serving
16 - Balsamic glaze, optional, for drizzling

# Instructions:

01 - Preheat the oven to 400 degrees F. Halve the spaghetti squash lengthwise, scoop out the seeds, brush the cut sides with 2 teaspoons olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 35-40 minutes, until the flesh shreds easily with a fork.
02 - Pat the steak dry and season with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side, or until browned and just under your preferred doneness. Rest for 5 minutes, then slice thinly across the grain.
03 - Lower the heat to medium. Melt the butter in the skillet, add the garlic, and cook for 30 seconds until fragrant. Add the heavy cream and nutmeg and bring to a gentle simmer.
04 - Reduce the heat to low. Stir in the Parmesan until smooth, then add the Gorgonzola and stir until mostly melted. Taste before adding more salt because the cheeses are already salty.
05 - Turn the roasted squash cut side up. Use a fork to loosen the strands, leaving the shells intact. Fold the squash strands with the sliced steak, spinach, sun-dried tomatoes, and enough sauce to coat.
06 - Divide the filling between the squash shells or a baking dish. Sprinkle with mozzarella and bake for 10-12 minutes, until hot and melted. Broil briefly if you want browned spots on top.
07 - Top with parsley and a light drizzle of balsamic glaze if using. Serve hot while the sauce is creamy and the steak is tender.

# Good to know:

01 - Roasting the squash cut side down helps the strands steam and soften evenly.
02 - The sauce is richest right after cooking, so serve soon after the final bake.
03 - For a milder flavor, replace half the Gorgonzola with cream cheese.

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