Turkey-Mushroom Stroganoff with Spaghetti Squash

Serves 6

Ingredients

• 1 medium spaghetti squash (about 4 pounds)
• 1 pound lean ground turkey
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 cup white wine or beef stock
• 3 Tbsp cornstarch
• 2 cups beef stock
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Montreal steak seasoning
• 1 tsp thyme, minced
• 1/4 cup half-and-half cream
• Grated Parmesan cheese (optional)
• Parsley, minced (optional)

Preparation

1. Cut the squash in half, lengthwise and remove the seeds.
2. Microwave the squash, cut side down, on high for 15-18 minutes or until tender.
3. In a large nonstick skillet, cook the turkey, mushrooms, and onions over medium heat until the turkey is no longer pink. Drain the excess liquid.
4. Add garlic and cook for 1 more minute. Stir in wine (or 1/2 cup beef stock).
5. Combine and mix the cornstarch and 2 cups beef stock. Add the mixture to the pan along with Worcestershire sauce, steak seasoning, and thyme.
6. Bring the mixture to a boil, then stir until thickened, about 2 minutes. Reduce heat, then stir in the cream.
7. Remove the flesh from each squash half using a fork. Serve with the turkey mixture (and Parmesan cheese and parsley, if desired).

Nutritional Information per Serving

Serving size = 3/4 cup stroganoff with 2/3 cup squash

• 246 Calories
• 9 g Fat
• 65 mg Cholesterol
• 677 mg Sodium
• 25 g Carbohydrate
• 4 g Fiber
• 17 g Protein

Source: Taste of Home

Photo credit: mari on Flickr

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