Turkey Stroganoff With Spaghetti Squash

• 1 medium spaghetti squash (about 4 pounds)
• 1 pound lean ground turkey
• 2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 cup white wine or beef stock
• 3 tablespoons cornstarch
• 2 cups beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Montreal steak seasoning
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/4 cup half-and-half cream
• Grated Parmesan cheese and minced fresh parsley, optional

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
2. Meanwhile, in a
3. , cook the turkey, mushrooms and onion over medium heat until turkey is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in wine.
4. 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 minutes or until thickened. Reduce heat. Stir in cream; heat through.
5. When squash is cool enough to handle, use a fork to separate strands. Serve with turkey mixture. Sprinkle with cheese and parsley if desired.

turkey, mushrooms, onion, garlic, white wine, cornstarch, beef stock, worcestershire sauce, montreal steak seasoning, thyme, cream, parmesan cheese

Taken from www.tasteofhome.com/recipes/turkey-stroganoff-with-spaghetti-squash/ (may not work)