Ingredients
1 medium spaghetti squash (about 4 pounds)1 pound lean ground turkey2 cups sliced fresh mushrooms1 medium onion, chopped2 garlic cloves, minced1/2 cup white wine or beef stock3 tablespoons cornstarch2 cups beef stock2 tablespoons Worcestershire sauce1 tablespoon Montreal steak seasoning1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/4 cup half-and-half creamOptional: Grated Parmesan cheese and minced fresh parsley
Preparation
Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes.
Meanwhile, in a large nonstick skillet, cook the turkey, mushrooms and onion over medium heat until turkey is no longer pink, breaking it into crumbles; drain. Add garlic; cook 1 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 until thickened, 2 minutes. Reduce heat. Stir in cream; heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with turkey mixture. If desired, sprinkle with cheese and parsley.
