Turkey Stroganoff with Spaghetti Squash

·       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.
Nutrition 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.

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