Roasted Spaghetti Squash Stroganoff (Beef or Vegetarian)
 
 
Omit the ground beef and add more mushrooms for a vegetarian version of this hearty meal.
Author:
Serves: 4
Ingredients
  • 1 roasted spaghetti squash
  • ½ cup onion, chopped
  • 1 to 2 cloves garlic, minced
  • 8 oz. cremini mushrooms, sliced (if using ground beef) or 1 lb., 8 oz. cremini mushrooms, sliced (for the vegetarian version)
  • 1 lb. lean ground beef (optional)
  • 2 Tbsp. flour
  • 1 to 1½ cups milk or cream (I like to use 2% milk)
  • ¼ to ½ cup sour cream
  • 2 Tbsp., fresh parsley, chopped
  • 1 Tbsp. butter
  • 1 to 2 Tbsp. olive oil (3 Tbsp. for the vegetarian version)
  • salt and pepper to taste
Instructions
  1. Roast the spaghetti squash.
  2. Sauté the sliced cremini mushrooms and chopped onion in the butter and olive oil over medium low heat until tender (about 7 minutes).
  3. When the mushrooms and onions are tender, add the minced garlic and sauté until the garlic fragrance fills the air. This will not take long! Don't let the garlic brown or it will turn bitter.
  4. If you are using ground beef, add it to the mushrooms and onions. Add a sprinkle of salt and pepper. Use a spatula to break it up and cook until the ground beef over medium heat until it is browned (about 10 minutes).
  5. Sprinkle two tablespoons of flour over the mixture.
  6. Use a spatula to mix the flour into the meat and cook it over medium low heat for two or three minutes.
  7. Add a cup of milk or cream and salt and pepper.
  8. Let the mixture cook over medium heat until it bubbles and thickens.
  9. Turn the heat down to low and add ¼ of sour cream. Mix in the sour cream and let the mixture heat through. Do not let it boil. Taste it and decide whether you want to add more sour cream. If so, I recommend adding one tablespoon at a time.
  10. If the mixture is too thick, add more milk or cream until it reaches the desired consistency..
  11. Mix in two tablespoons of fresh, chopped parsley. Taste and add salt and pepper as needed.
  12. Place a portion of the roasted spaghetti squash on each plate. Top with the stroganoff sauce and some fresh parsley.
Recipe by Pinot & Pie at https://pinotandpie.com/roasted-spaghetti-squash-stroganoff-beef-or-vegetarian/