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!
Servings: 6
Calories: 459kcal
Equipment
Ingredients
- 1 spaghetti squash halved and de-seeded
- 1 tsp olive oil
- 2 tsp sea salt divided
- 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
- Rub the inside of the squash all over with oil and season with 1 tsp of the salt. Place cut side down on a baking sheet.
- 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 cook until vegetables are browned. Season with the remaining 1 tsp of salt.
- 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.
- Run a fork through the baked spaghetti squash to remove the "noodles" from the squash rind. Placing them 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
Serving: 1g | Calories: 459kcal | Carbohydrates: 17g | Protein: 33g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1207mg | Fiber: 3g | Sugar: 7g