Keto Garlic Butter Steak Spaghetti Squash – Comforting, Low-Carb, and Satisfying
Skip the heavy pasta and make a cozy, steakhouse-style dinner that still fits your low-carb goals. This Keto Garlic Butter Steak Spaghetti Squash has tender seared steak, golden spaghetti squash strands, and a glossy garlic butter sauce that ties it all together. It’s rich, savory, and feels special without being fussy.
If you love bold flavor and simple steps, this one is for you. Great for weeknights, date nights, or meal prep.
Keto Garlic Butter Steak Spaghetti Squash – Comforting, Low-Carb, and Satisfying
Ingredients
Method
- 1 medium spaghetti squash (about 2.5–3 pounds)
- 2 tablespoons olive oil, divided
- 1.25–1.5 pounds steak (ribeye, New York strip, or sirloin), about 1-inch thick
- 1.5 teaspoons kosher salt, divided (plus more to taste)
- 3/4 teaspoon black pepper, divided
- 5 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1 teaspoon Italian seasoning or a mix of dried parsley, oregano, and thyme
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 tablespoons chopped fresh parsley (or chives)
- Grated Parmesan or shaved Asiago for serving (optional, but delicious)
Why This Recipe Works
- Spaghetti squash is the perfect noodle swap. It’s naturally low-carb, mild in flavor, and holds buttery sauces well without getting soggy if cooked correctly.
- Garlic butter makes everything better. It brings steakhouse depth with minimal ingredients. A squeeze of lemon brightens the richness.
- Quick-seared steak stays juicy. A hot pan and short cook time lock in flavor.
Resting the steak keeps it tender.
- Simple technique, big payoff. Roast the squash, sear the steak, melt the butter with garlic and herbs, then toss. That’s it.
- Meal-prep friendly. You can roast the squash ahead of time and finish the dish in minutes.
Ingredients
- 1 medium spaghetti squash (about 2.5–3 pounds)
- 2 tablespoons olive oil, divided
- 1.25–1.5 pounds steak (ribeye, New York strip, or sirloin), about 1-inch thick
- 1.5 teaspoons kosher salt, divided (plus more to taste)
- 3/4 teaspoon black pepper, divided
- 5 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1 teaspoon Italian seasoning or a mix of dried parsley, oregano, and thyme
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 tablespoons chopped fresh parsley (or chives)
- Grated Parmesan or shaved Asiago for serving (optional, but delicious)
Instructions
- Preheat and prep the squash. Heat the oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise and scoop out the seeds.
Drizzle the cut sides with 1 tablespoon olive oil and season with 1/2 teaspoon salt and a pinch of pepper.
- Roast until tender. Place the squash cut side down on a parchment-lined baking sheet. Roast 30–40 minutes
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