Lunch: Turkey Stroganoff with Spaghetti Squash Recipe

Ingredients

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

Instructions

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.

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