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Turkey Stroganoff with Spaghetti Squash

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. —Courtney Varela, Aliso Viejo, California

6 ServingsPrep: 25 min. Cook: 15 min.

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

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.
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.
Combine cornstarch and stock until smooth. Add to pan. Stir in the

2 of 2

Turkey Stroganoff with Spaghetti Squash (continued)

Directions (continued)

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.
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.

Nutrition Facts: 3/4 cup stroganoff with 2/3 cup squash (calculated without cheese) equals 246 calories, 9 g fat (3 g saturated fat), 65 mg cholesterol, 677 mg sodium, 25 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.