Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Bake for about 40 minutes or until tender.
- Step 2: While the squash is baking, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Step 3: Add the diced onion to the skillet and sauté for about 3 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are soft.
- Step 4: Pour in the beef broth and Worcestershire sauce, stirring well to combine. Allow the mixture to simmer for about 5-7 minutes until slightly thickened.
- Step 5: Remove the skillet from heat and stir in the sour cream until fully incorporated. Once the spaghetti squash is done baking, use a fork to scrape out the strands into a serving bowl.
- Step 6: Serve the beef stroganoff mixture over the spaghetti squash strands and enjoy!
Notes
- For optimal storage, keep any leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days; you can also freeze it for longer-lasting freshness.
- When reheating, do so gently on the stovetop over low heat, adding a splash of beef broth or water to prevent the mixture from drying out.
- For a delightful serving suggestion, top each dish with fresh parsley or chives for added color and flavor, and consider pairing it with a side salad for a complete meal.
- A chef's tip: to enhance the umami flavor of your dish, sauté the mushrooms until they are deeply browned before adding the broth; this will bring out their natural sweetness and depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 3g