Description
Creamy steak alfredo pasta showcases Italian-American culinary brilliance with tender beef strips nestled in rich parmesan sauce. Diners savor complex flavors that blend perfectly with silky fettuccine noodles you’ll enjoy to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 spaghetti squash (2–3 pounds / 0.9–1.4 kilograms)
- 1 pound (454 grams) steak
- 1 1/2 cups (150 grams) freshly grated Parmesan cheese
- 1 cup (100 grams) mozzarella cheese, grated
- 4 ounces (113 grams) gorgonzola crumbles (approximately 3/4 cup)
Vegetables and Seasonings:
- 3/4 cup (170 grams) frozen spinach, chopped, thawed, and drained (or 1.5 cups fresh chopped spinach)
- 1/4 cup (40 grams) sundried tomatoes, chopped or sliced
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon ground nutmeg
Sauce and Cooking Components:
- 8 tablespoons (113 grams) unsalted butter (1 stick, 1/4 pound)
- 2 cups (480 milliliters) heavy cream
- Vegetable oil
Instructions
- Preheat oven to 400°F. Slice spaghetti squash lengthwise, carefully removing seeds with a spoon. Coat interior with vegetable oil, then season with salt and pepper.
- Position squash cut-side down on a baking sheet. Roast for 35 minutes until flesh becomes tender and easily pierced with a fork.
- While squash roasts, season steak with salt and pepper. Sear in a skillet over medium heat, cooking until nearly reaching desired doneness.
- Create Alfredo sauce by melting butter in a saucepan. Gradually add heavy cream and ground nutmeg, stirring continuously. Remove from heat and incorporate Parmesan cheese until smooth.
- Using a fork, gently separate roasted squash flesh into spaghetti-like strands.
- Slice cooked steak into thin strips. Distribute steak, spinach, sundried tomatoes, gorgonzola crumbles, and Alfredo sauce evenly across squash halves.
- Mix ingredients thoroughly within squash cavities. Sprinkle mozzarella cheese over the top.
- Return stuffed squash to oven, baking for 15 minutes until cheese melts completely. For additional browning, activate broiler briefly.
- Garnish with extra Alfredo sauce or sundried tomatoes. Serve immediately while hot.
Notes
- Select tender, high-quality steak cuts like ribeye or sirloin for optimal flavor and texture.
- Pat steak dry before seasoning to ensure better searing and crispy exterior.
- Use freshly grated Parmesan cheese for richer, more authentic Alfredo sauce taste.
- Rest steak for 5-10 minutes after cooking to retain juices and prevent dryness.
- For low-carb option, replace spaghetti squash with zucchini noodles or cauliflower rice.
- Lactose-intolerant individuals can substitute heavy cream with coconut cream or almond milk.
- Vegetarian version works by replacing steak with grilled portobello mushrooms or tofu.
- Add red pepper flakes for extra heat and depth of flavor in the Alfredo sauce.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 62 g
- Saturated Fat: 36 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 180 mg