Turkey Stroganoff with Spaghetti Squash Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and cut the spaghetti squash in half lengthwise. Scoop out the seeds and place the halves on a baking sheet, cut side down. Bake for 40-45 minutes or until the squash is tender.
• STEP 2.While the squash is baking, heat olive oil in a large skillet over medium heat. Add the turkey strips and cook until browned and cooked through. Remove the turkey from the skillet and set aside.
• STEP 3.In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown. Add the minced garlic and cook for another minute.
• STEP 4.Pour in the chicken broth and bring to a simmer. Stir in the Greek yogurt and Dijon mustard, and season with salt and pepper to taste. Cook for a few minutes until the sauce thickens slightly.
• STEP 5.Add the cooked turkey back to the skillet and stir to coat it with the sauce. Cook for another 2-3 minutes until everything is heated through.
• STEP 6.Once the spaghetti squash is done baking, use a fork to scrape the flesh into spaghetti-like strands. Divide the squash noodles among plates and top with the turkey stroganoff. Garnish with fresh parsley if desired.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• Make sure to cook the turkey until it is no longer pink in the center to ensure it is fully cooked.
• Feel free to add other vegetables like bell peppers or peas to the stroganoff for added color and flavor.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet to thicken the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the turkey stroganoff with spaghetti squash as a main dish for a healthy and satisfying meal.
• Garnish with fresh parsley for added freshness and flavor.