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
- 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
- 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 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.
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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