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 hard to be healthy. I'm not one of those bloggers who shimmys into a size 2 and proclaims cookie dough by the pound to be my favorite thing ever- I'm the kind to so much as look towards a plate of fudge and go up a pant size. I abhor working out (you're more likely to see 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 time is if I'm being chased by something large and furry with sharp teeth.
You know the old saying to never trust a skinny cook? Well, let's just say I am plenty trustworthy. And I'm cool with that! But ever since I started dealing with chronic health problems in my late 20's (I have autoimmune issues and struggled with debilitating PCOS and endometriosis pain until I decided enough was enough last year) I've tried to find delicious alternatives to the comforting, indulgent meals that I usually tuck into. I'm still known to sneak indulgent treats, but every time I can sneak in extra veggies in the place of carbs or fat, the better, right? (does that mean I can have extra ice cream for dessert?)
I have a lot of zoodles recipes- things like a fall pasta with nuts 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's more into pasta than I am- he'd happily eat bowls at a time- and the veggie swaps were always good, but not his favorite if given the choice. That is, until this dish.
My husband LOVES stroganoff. Rich, creamy, cheesey, beef-y flavors are at the top of his list- but like me, making healthier swaps has become a recent goal of his lately. When I made this dish (which admittedly is not the prettiest dish I have ever cooked), he was skeptical from the start. But he ended up raving over it- and it's the only spaghetti squash pasta he's requested again while still eating his dinner!
You might notice the Neufchâtel cheese- you can use cream cheese, but Neufchâtel is a little lighter and has less fat (though it tastes just as creamy and delicious).
One note on the cooktime for this dish- don't let the hour fool you. That is for the squash- which you can pre- roast on the weekend and keep 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 meal can be made in under 20 minutes with a little pre-planning. I like to roast squash in big batches (or cook 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!
Low Carb Squash Stroganoff
Creamy, rich and delicious- this low carb squash stroganoff has all the flavors of a classic beef stroganoff with less fat, calories, and carbs!
Ingredients
- 1 spaghetti squash, halved and de-seeded
- 1 tbsp ghee
- 1 lb ground beef or thinly sliced skirt steak
- 1 large onion, diced
- 6 cloves garlic, diced
- 1 cup beef stock
- 8 oz cremini mushrooms, diced
- 1 package Neufchâtel cheese, 8 oz
- ½ cup fresh shredded parmesan
- green onions or cilantro, to garnish
Instructions
- Bake spaghetti squash at 350 until soft, about 45 minutes.
- In a large pan on medium high heat, melt ghee.
- Add ground beef or steak slices and cook until browned, stirring often to prevent burning.
- Add onions, mushrooms, and garlic, and let become a dark golden brown.
- Slowly add in a bit of beef stock, stirring the bottom of the pan to bring up any bits of caramelized onions and beef (deglaze the pan).
- Add the rest of the stock and cook down 2 minutes.
- Slowly stir in Neufchâtel cheese, allowing it to melt around the pan.
- When cheese is melted and sauce has thickened, start adding squash.
- Run a fork over baked spaghetti squash to remove the "noodles" from the squash rind- placing in pan with beef and sauce.
- Toss to evenly coat noodles in sauce.
- Remove from heat and serve- top with parmesan and cilantro or green onions.
Notes
To save time on a busy weeknight, pre-cook spaghetti squash. This reduces cook time by an hour!
Nutrition Information
Yield
6Amount Per Serving Calories 255Saturated Fat 8gTrans Fat 1gCholesterol 68mgSodium 284mgCarbohydrates 7gFiber 1gSugar 3gProtein 20g
Catherine Hoffman
I have a butternut squash to use up. Would this recipe work with that?
Maria Magdalena
I am on low carb diet. And this is look yummy! Thank you for your participation at Tasty Tuesday Creative K Kids. I pinned it at the Pinterest board
Linda
This is amazing. I love spaghetti squash and this recipe looks awesome. Pinned also. Linda @Crafts a la mode
DearCreatives (@DearCreatives)
Looks yummy.Thanks for sharing at the Party. Pinned & shared.
alaynascreations
Spaghetti squash is one of my favorite ways to work in some extra veggies! This looks like an interesting twist. Thanks for sharing with us at the #HomeMattersParty link party.
hilkayaker
Interesting combination with the squash.
Thanks for linking up at Turn It Up Tuesday!