Turkey Stroganoff with Spaghetti Squash

This one is for YOU, Sierra:

1 medium spaghetti squash
1 lb. lean ground turkey
2 cups sliced fresh crimini mushrooms*
1 medium sweet white onion, chopped
2 garlic cloves, minced
1/2 cup white wine
3 T. cornstarch
2 cups low sodium beef broth*
2 T. Worcestershire sauce
1 T/. Montreal steak seasoning
1 t. minced fresh thyme or 1/4 t. dried thyme
1/4 cup half and half cream
Shaved Parmesan and minced fresh parsley

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave plate. Microwave, uncovered on high for 15-18 mins. or until tender. Meanwhile, in a large nonstick skillet, cook turkey, mushrooms, and onion over med. heat until turkey is no longer pink; drain. Add garlic; cook one minute longer. Stir in wine. Combine cornstarch and stock until smooth. Add to pan. Stir in the Worcestershire sauce, steak seasoning, and thyme. Bring to a boil.; cook and stir for 2 mins. or until thickened. Reduce heat. Stir in cream; heat through. When squash is cool enough to handle, use a fork to separate strands lengthwise. Place squash on serving platter, and top with turkey mixture. Sprinkle with shaved cheese and parsley. Roasted pencil thin asparagus would be lovely with this.

"Seeds of discontentment cannot take root in a grateful heart".

Have FUN in the SUN today!!

Love,

MM