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

Prep Time: 5 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 25 minutes

Creamy, rich and delicious- this low carb squash stroganoff has all the flavors of a classic beef stroganoff with less fat, calories, and carbs!

Print

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
• 1/2 cup fresh shredded parmesan
• green onions or cilantro, to garnish

Instructions

1. Bake spaghetti squash at 350 until soft, about 45 minutes.
2. In a large pan on medium high heat, melt ghee.
3. Add ground beef or steak slices and cook until browned, stirring often to prevent burning.
4. Add onions, mushrooms, and garlic, and let become a dark golden brown.
5. 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).
6. Add the rest of the stock and cook down 2 minutes.
7. Slowly stir in Neufchâtel cheese, allowing it to melt around the pan.
8. When cheese is melted and sauce has thickened, start adding squash.
9. Run a fork over baked spaghetti squash to remove the "noodles" from the squash rind- placing in pan with beef and sauce.
10. Toss to evenly coat noodles in sauce.
11. 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

6
Amount Per ServingCalories 255 Saturated Fat 8g Trans Fat 1g Cholesterol 68mg Sodium 284mg Carbohydrates 7g Fiber 1g Sugar 3g Protein 20g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.