Turkey Stroganoff with Spaghetti Squash

Turkey Stroganoff with Spaghetti Squash

from tasteofhome.com
1 servings

My twin sister and I came up with this entree after we both successfully lost weight but still wanted to indulge in comfort food. Spaghetti squash is a fantastic healthy alternative to pasta, and we use it in many recipes. —Courtney 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
  • Optional: Grated Parmesan cheese and minced fresh parsley

Directions

  1. 1

    Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes.

  2. 2

    Meanwhile, in a large nonstick skillet, cook the turkey, mushrooms and onion over medium heat until turkey is no longer pink, breaking it into crumbles; drain. Add garlic; cook 1 minute longer. Stir in wine.

  3. 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 until thickened, 2 minutes. Reduce heat. Stir in cream; heat through.

  4. 4

    When squash is cool enough to handle, use a fork to separate strands. Serve with turkey mixture. If desired, sprinkle with cheese and parsley.