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Turkey Stroganoff with Spaghetti Squash

Total Time

Prep: 25 min. Cook: 15 min.

Makes

6 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
Turkey Stroganoff with Spaghetti Squash Recipe photo by Taste of Home
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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. 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. 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. 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. When squash is cool enough to handle, use a fork to separate strands. Serve with turkey mixture. If desired, sprinkle with cheese and parsley.

Nutrition Facts

3/4 cup meat mixture with 2/3 cup squash: 246 calories, 9g fat (3g saturated fat), 65mg cholesterol, 677mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

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