low carb squash stroganoff

skip to recipe

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

bowl of spaghetti squash with beef stroganoff, parmesan cheese and green onions.

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

Easy Low Carb Squash Stroganoff
How to make Low Carb Squash Stroganoff
Tips and Tricks for Perfect Low Carb Stroganoff
Low Carb Sides to enjoy with your Squash Stroganoff
Low Carb Squash Stroganoff Recipe

Easy Low Carb Squash Stroganoff

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.

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. 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!

How to make Low Carb Squash Stroganoff

Spaghetti squash – I love spaghetti squash, it has an amazing pasta like texture when baked. Prepare this by halving and de-seeding.
Olive oil – you can use any oil you want to add some fat and nonstick element to the squash before baking.
Sea Salt – I like using fine grain sea salt for this and most recipes since it distributes well and has great flavor.
Ghee – ghee is a type of clarified butter from India, you can substitute traditional butter for a similar result.
Ground beef or Skirt Steak – you can use either of these meats for your protein.
Onion – onion adds a nice sweet flavor to the sauce.
Garlic – garlic adds a wonderful bite to the stroganoff, use fresh or a garlic paste.
Beef Stock – use a high-quality beef stock to give the sauce body and thin if necessary.
Mushrooms – diced mushrooms add a meatiness to the sauce.
Neufchâtel cheese – this cheese is very similar to cream cheese but has a slightly saltier dry wine taste.
Parmesan – top your stroganoff with parmesan for a salty bite.
Green onions or cilantro – these greens make a nice fresh garnish.

Once you have assembled the ingredients, use the following method

Season and bake the squash. Rub the squash inside with olive oil and season with sea salt. Place the squash cut side down on a baking sheet and bake at 350 degrees for about 40 minutes or until soft. I usually test with a knife, if it easily inserts into the skin it is ready.

Cook veggies. Heat a large pan to medium heat and melt the ghee in it. Add the ground beef or steak and cook until browned. Add the onions, mushrooms, and garlic and cook until browned. Season with salt.

Make sauce. Slowly add beef stock to the pan then stir in the Neufchatel allowing it to melt around the pan.

Combine and serve. Run a fork through the squash and remove the noodles to the squash rind. Place in the pan with the sauce and toss to coat. Garnish with parmesan cilantro and/or green onions.

Tips and Tricks for Perfect Low Carb Stroganoff

Switch out the protein. If you prefer to use chicken rather than beef, you can easily swap it in this recipe. Simple use precooked chicken. You can use easy boiled chicken, or you can try our creamy chicken stroganoff recipe.

Cut down on the cooking time. Pre- roast the spaghetti squash ahead of time and keep in the fridge for a busy weeknight to cut down on the cooking time. This meal can be made in under 20 minutes with a little pre-planning.

Use some traditional pasta. If you don’t want to go full squash, you can use half traditional pasta and half spaghetti squash.

FAQs

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave.

What can I use in place of Neufchatel cheese?

You can substitute with cream cheese, but Neufchâtel is a little lighter and has less fat (though it tastes just as creamy and delicious).

Low Carb Sides to enjoy with your Squash Stroganoff

Whether you are on a low carb diet or not these sides will accompany your meal beautifully.

Click here to see all our low carb and keto recipes!