While roasted spaghetti squash may not taste just like pasta, it is a wonderful, blank slate for delicious sauces just like pasta but with fewer calories. That got me to thinking that I could replace the egg noodles with spaghetti squash in my easy, ground beef stroganoff recipe. This stroganoff recipe is an updated version of the one my mom made when I was growing up. To update the recipe, I replaced the canned mushrooms with fresh cremini mushrooms and made a homemade sauce in place of using canned cream soups. You can also turn this into a hearty vegetarian dish by replacing the ground beef with more mushrooms. Yummy!
The first step is to roast your spaghetti squash. I prefer the slightly larger ones with a nice golden color. They will be more tender and have longer “spaghetti strands.” Click here for instructions on how to roast spaghetti squash.
Now for the creamy, yummy stroganoff sauce. This is an easy version that either uses lean ground beef and mushrooms or just mushrooms. Start by sautéing sliced cremini mushrooms and chopped onion in a little butter and olive oil. If you are using ground beef, use 8 oz. of mushrooms. If not, use 1 lb., 8 oz. of mushrooms. Hold off on the salt and pepper until the mushrooms and onions are tender.
When the mushrooms and onions are tender, add a clove or two of minced garlic and sauté until the garlic fragrance fills the air. This will not take long! Don’t let the garlic brown or it will turn bitter.
If you are using ground beef, select a lean version. I like to buy chuck roasts when they are on sale, cut off the extra fat and grind the meat using the grinding attachment for my KitchenAid Mixer. The quality of meat you grind yourself is so much better, and you can remove the extra fat and membranes so you know what is in the ground beef. Add the ground beef to the mushrooms and onions and use a spatula to break it up.
Continue cooking until the meat is browned.
Sprinkle two tablespoons of flour over the mixture.
Use a spatula to mix the flour into the meat and cook it for two or three minutes. This will prevent the final sauce from having a raw flour flavor.
Add a cup of milk or cream. Cream is richer, but milk, such as 2% milk, will keep the fat content and calories lower. I leave that choice to you.
Add salt and pepper. Let the mixture cook over medium or medium-low heat until it bubbles and thickens.
Turn the heat down to low and add 1/4 to 1/2 cup of sour cream depending on how tart you like your sauces. I like to add 1/4 cup and then taste it. Then I decide whether to add more. Mix in the sour cream and let the mixture heat through. Do not let it boil. If it is too thick, add more milk or cream for the desired consistency.
Mix in two tablespoons of fresh, chopped parsley. Taste and add salt and pepper as needed.
Place a portion of the roasted spaghetti squash on a plate. Top with the stroganoff sauce and some fresh parsley. Whether you choose the beef or vegetarian version, this is a hearty, satisfying meal. Enjoy!
- 1 roasted spaghetti squash
- ½ cup onion, chopped
- 1 to 2 cloves garlic, minced
- 8 oz. cremini mushrooms, sliced (if using ground beef) or 1 lb., 8 oz. cremini mushrooms, sliced (for the vegetarian version)
- 1 lb. lean ground beef (optional)
- 2 Tbsp. flour
- 1 to 1½ cups milk or cream (I like to use 2% milk)
- ¼ to ½ cup sour cream
- 2 Tbsp., fresh parsley, chopped
- 1 Tbsp. butter
- 1 to 2 Tbsp. olive oil (3 Tbsp. for the vegetarian version)
- salt and pepper to taste
- Roast the spaghetti squash.
- Sauté the sliced cremini mushrooms and chopped onion in the butter and olive oil over medium low heat until tender (about 7 minutes).
- When the mushrooms and onions are tender, add the minced garlic and sauté until the garlic fragrance fills the air. This will not take long! Don't let the garlic brown or it will turn bitter.
- If you are using ground beef, add it to the mushrooms and onions. Add a sprinkle of salt and pepper. Use a spatula to break it up and cook until the ground beef over medium heat until it is browned (about 10 minutes).
- Sprinkle two tablespoons of flour over the mixture.
- Use a spatula to mix the flour into the meat and cook it over medium low heat for two or three minutes.
- Add a cup of milk or cream and salt and pepper.
- Let the mixture cook over medium heat until it bubbles and thickens.
- Turn the heat down to low and add ¼ of sour cream. Mix in the sour cream and let the mixture heat through. Do not let it boil. Taste it and decide whether you want to add more sour cream. If so, I recommend adding one tablespoon at a time.
- If the mixture is too thick, add more milk or cream until it reaches the desired consistency..
- Mix in two tablespoons of fresh, chopped parsley. Taste and add salt and pepper as needed.
- Place a portion of the roasted spaghetti squash on each plate. Top with the stroganoff sauce and some fresh parsley.
© 2016 FoodieOasis
