Turkey Stroganoff with Spaghetti Squash Recipe
Turkey Stroganoff with Spaghetti Squash Recipe photo by Taste of Home
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Turkey Stroganoff with Spaghetti Squash Recipe

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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. —Courtney Varela, Aliso Viejo, California
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

3/4 cup stroganoff with 2/3 cup squash (calculated without cheese): 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.


  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.
Originally published as Turkey Stroganoff with Spaghetti Squash in Healthy Cooking October/November 2012

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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namayna User ID: 3439187 235532
Reviewed Oct. 24, 2015

"I think this could of been really good, but I put too much thyme in it, I think I will leave that out next time, it had a really strong thyme taste. But I will make it again, because the other flavors were amazing and it is a good healthy recipe."

rainyranae User ID: 1033541 213210
Reviewed Nov. 14, 2014

"We loved it"

chinadoll2008 User ID: 1574460 197381
Reviewed Sep. 27, 2014

"Very tasty! I am not a big fan of pasta so this variation with the squash was a very nice change!"

tiffanykorn User ID: 6174400 199426
Reviewed Jan. 10, 2014

"Delicious! Easy to make and packed with flavor. Really healthy dish that I was excited to eat as leftovers. My boyfriend said he didn't even like spaghetti squash but would love to eat it again."

PamRudolph User ID: 3725602 194659
Reviewed Oct. 26, 2012

"This recipe was positively D-lish!!! Both my husband and I loved it. It does pack a bit of spice with the steak seasoning. Some people may want to back that down a bit. It was, however, perfect for us. I cannot wait to make this recipe again. Yummmmm!"

namenda User ID: 3211678 197379
Reviewed Oct. 25, 2012

"Just make sure if it's gluten free that you use G.F Worchestershire sauce, such as Lea & Perrins. Worchestershire sauce has soy sauce in it, which has gluten in the ingredients."

bizzyb User ID: 567911 197229
Reviewed Oct. 21, 2012

"I thought this was outstanding, but the Boss is apparently not a fan of spaghetti squash served like this. He ate it, but requested that it not be made again."

lv2teach User ID: 5029757 213209
Reviewed Oct. 12, 2012

"My whole family loved this - even the kids"

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