Creamy Beef Stroganoff
Ingredients
- 1 spaghetti squash
- 3 Tbsp butter
- 1½ lb ground beef
- 1 (8-oz) pkg sliced mushrooms
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 Tbsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
Instructions
- Pierce squash several times with a fork. Microwave at HIGH 3 to 4 minutes or until just softened; let stand 5 minutes.
- Cut squash in half lengthwise, and remove seeds. Place squash, cut sides down, in batches if needed, in a microwavable dish. Cover with plastic wrap; cut a small slit in wrap.
- Microwave at HIGH 6 to 10 minutes or until tender; let stand 10 minutes. Remove spaghetti-like strands using a fork to yield 3 cups. Reserve remaining squash strands for another use.
- Meanwhile, melt butter in a large, deep skillet over medium heat. Add beef, mushrooms, onion, and garlic; cook, stirring occasionally, 6 minutes.
- Add broth and cream; cook, stirring occasionally, until thickened and bubbly. Stir in mustard, salt, and pepper. Serve over spaghetti squash.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
519
|
519
|
| Fat (g) | 43 | 43 |
| Sat. Fat (g) | 22 | 22 |
| Protein (g) | 23 | 23 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 481 | 481 |
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