Beef Mushroom Stroganoff Over Spaghetti Squash

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Creamy, rich and delicious- this low carb squash stroganoff has all the flavors of a classic beef stroganoff with less fat, calories, and carbs!

I try difficult to be healthy. I'm not one of those bloggers who shimmys into a size 2 and proclaims cookie dough past the pound to be my favorite thing ever- I'chiliad the kind to and then much as look towards a plate of fudge and get up a pant size. I abhor working out (y'all're more probable to meet a colony on Mars than me posting photos from something like crossfit), and the only time you'll find me running for a long period of fourth dimension is if I'yard existence chased by something big and furry with sharp teeth.

You know the erstwhile maxim to never trust a skinny cook? Well, let's merely say I am plenty trustworthy. And I'g cool with that! But ever since I started dealing with chronic wellness problems in my belatedly xx's (I have autoimmune problems and struggled with debilitating PCOS and endometriosis pain until I decided plenty was enough last year) I've tried to find succulent alternatives to the comforting, indulgent meals that I usually tuck into. I'm still known to sneak indulgent treats, simply every fourth dimension I can sneak in extra veggies in the place of carbs or fat, the amend, right? (does that mean I can have extra water ice foam for dessert?)

I have a lot of zoodles recipes- things similar a fall pasta with basics and cranberries, paleo carbonara, and shrimp scampi with zucchini instead of pasta- and even pesto and classic spaghetti and meatballs meatballs with spaghetti squash. I'll be honest though- while I absolutely loved them, my husband missed the carby-goodness from actual pasta. He'due south more into pasta than I am- he'd happily swallow bowls at a time- and the veggie swaps were always good, but not his favorite if given the pick. That is, until this dish.

My husband LOVES stroganoff. Rich, creamy, cheesey, beefiness-y flavors are at the acme of his list- but similar me, making healthier swaps has become a recent goal of his lately. When I made this dish (which absolutely is not the prettiest dish I have always cooked), he was skeptical from the offset. Only he ended upward raving over it- and it's the only spaghetti squash pasta he's requested again while still eating his dinner!

Y'all might discover the Neufchâtel cheese- you tin can use cream cheese, but Neufchâtel is a little lighter and has less fat (though it tastes simply as flossy and delicious).

One note on the cooktime for this dish- don't let the hr fool y'all. That is for the squash- which yous can pre- roast on the weekend and continue in the fridge for a busy weeknight. Look- I get that when you're hangry there is no time to roast a squash for dinner. This repast tin can be made in under 20 minutes with a picayune pre-planning. I like to roast squash in big batches (or melt up onions, peppers, etc for use on crazy nights) so I can't use the "too fat and hungry to wait for healthy food" excuse!

Prep Fourth dimension: 5 minutes

Cook Time: one hour 20 minutes

Total Time: one hour 25 minutes

Creamy, rich and delicious- this low carb squash stroganoff has all the flavors of a archetype beefiness stroganoff with less fat, calories, and carbs!

Ingredients

• i spaghetti squash, halved and de-seeded
• 1 tbsp ghee
• 1 lb basis beef or thinly sliced skirt steak
• ane large onion, diced
• 6 cloves garlic, diced
• 1 cup beefiness stock
• 8 oz cremini mushrooms, diced
• ane package Neufchâtel cheese, 8 oz
• ½ loving cup fresh shredded parmesan
• dark-green onions or cilantro, to garnish

Instructions

1. Bake spaghetti squash at 350 until soft, about 45 minutes.
2. In a big pan on medium high heat, melt ghee.
3. Add together ground beef or steak slices and cook until browned, stirring often to forestall burning.
4. Add together onions, mushrooms, and garlic, and let become a dark golden chocolate-brown.
5. Slowly add together in a bit of beef stock, stirring the lesser of the pan to bring up whatsoever bits of caramelized onions and beef (deglaze the pan).
6. Add the rest of the stock and melt down ii minutes.
7. Slowly stir in Neufchâtel cheese, allowing information technology to melt effectually the pan.
8. When cheese is melted and sauce has thickened, offset adding squash.
9. Run a fork over baked spaghetti squash to remove the "noodles" from the squash rind- placing in pan with beef and sauce.
10. Toss to evenly coat noodles in sauce.
11. Remove from estrus and serve- top with parmesan and cilantro or green onions.

Notes

To save time on a decorated weeknight, pre-cook spaghetti squash. This reduces melt time by an 60 minutes!

Nutrition Information

Yield

6
Amount Per Serving Calories 255 Saturated Fat 8g Trans Fat 1g Cholesterol 68mg Sodium 284mg Carbohydrates 7g Fiber 1g Sugar 3g Protein 20g

Courtney loves to share neat wine, practiced food, and loves to explore far flung places- all while masting an everyday elegant and easy style. Courtney writes the popular artistic lifestyle weblog Sweet C's Designs- a site devoted to delicious everyday recipes, domicile decor, crafts, DIY inspiration, and photography tips to help brand your every day extraordinary.
Advertising, media and other inquiries- please contact hello@sweetcsdesigns.com

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