Turkey Stroganoff with Spaghetti Squash |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My twin sister and I came up with this recipe after losing 25 pounds and craving comfort food. We have many recipes using spaghetti squash in place of pasta. âCourtney Varela, Aliso Viejo, California Ingredients:
1 medium spaghetti squash (about 4 pounds) |
1 pound lean ground turkey |
2 cups sliced fresh mushrooms |
1 medium onion, chopped |
2 garlic cloves, minced |
1/2 cup white wine or beef stock |
3 tablespoons cornstarch |
2 cups beef stock |
2 tablespoons worcestershire sauce |
1 tablespoon montreal steak seasoning |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/4 cup half-and-half cream |
grated parmesan cheese and minced fresh parsley, optional |
Directions:
1. Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
2. Meanwhile, in a large nonstick skillet, cook the turkey, mushrooms and onion over medium heat until turkey is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in wine.
3. Combine cornstarch and stock until smooth. Add to pan. Stir in the Worcestershire sauce, steak seasoning and thyme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cream; heat through.
4. When squash is cool enough to handle, use a fork to separate strands. Serve with turkey mixture. Sprinkle with cheese and parsley if desired. Yield: 6 servings.
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