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 Turkey Stroganoff with Spaghetti Squash |
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 maindishes |
 yaegerlm |
 2013-06-02 17:07:48 |
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1 medium spaghetti squash (about 4 lbs.)
1 lb. lean ground turkey
2 cups sliced fresh mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup white wine or beef stock
3 Tbls. cornstarch
2 cups beef stock
2 Tbls. Worcestershire sauce
1 Tbls. Montreal steak seasoning
1 tsp. minced fresh thyme or 1/4 tsp. dried
1/4 cup half-and-half cream
Grated parmesan cheese and minced fresh parsley, optional
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Prep time: 25 minutes Cook: 15 minutes - 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 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.
From Healthy Cooking Magazine Oct/Nov 2012. Nutritional Facts: Serving: 3/4 cup stroganoff with 2/3 cup squash (without cheese) 246 calories 9g fat (3g saturated fat) 65mg cholesterol 677mg sodium 25g carbohydrate 4g fiber 17g protein
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