Dinner

Beef Stroganoff w/ Spaghetti Squash is for Dinner.

Beef Stroganoff w/ Spaghetti Squash takes 15 minutes to prepare.

Beef Stroganoff w/ Spaghetti Squash takes 30 minutes to cook.

Beef Stroganoff w/ Spaghetti Squash makes 6 servings.

The ingredients for Beef Stroganoff w/ Spaghetti Squash are:

1 1/2 lean ground beef
8ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup Smart Balance buttery spread
1 1/2 cups Swanson reduced sodium beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup white wheat all-purpose flour
1 1/2 cups fat free sour cream
5 cups spaghetti squash

Here is how you make Beef Stroganoff w/ Spaghetti Squash:

Preheat oven to 350. Cut spaghetti squash in half, scoop out the "guts" and spray with olive oil. Bake for 30 minutes. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over spaghetti squash.

The nutritional information for Beef Stroganoff w/ Spaghetti Squash is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 448.1

• Total Fat: 28.5 g
• Cholesterol: 85.0 mg
• Sodium: 354.2 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 3.0 g
• Protein: 24.8 g