Ingredients

The following ingredients have 4 Servings
  • 2 small spaghetti squash, halved, (or 1 medium squash, cut into quarters)
  • salt and pepper
  • 1 Tablespoon unsalted butter
  • 8 ounces fresh mushrooms, (sliced)
  • 1 medium onion, (chopped)
  • 1 garlic clove, (minced)
  • 1 Tablespoon olive oil
  • 1 1/2 pounds beef sirloin steak, (cut into 1/2 inch thick slices)
  • 1 1/2 cups beef stock or both
  • 1/2 teaspoon Kosher salt
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons cornstarch
  • 3/4 cup plain Greek yogurt, (low fat or nonfat)
  • 2 Tablespoons parmesan cheese

Instruction

  • Preheat your oven to 400°F.
  • Cut you spaghetti squash in half and scoop out the seeds with a spoon. Bake cut side down on a baking sheet for 45 minutes-1 hour or until tender. Alternatively, you can microwave for 8-10 minutes.
  • Using two forks, scrape the "noodles" out of the spaghetti squash and set the shells aside for later. Place the squash noodles in a paper towel-lined colander to drain the excess moisture.
  • Meanwhile, melt butter in a large pan. Add the mushrooms, onion, and garlic, and cook till tender, then remove from the pan and set aside.
  • Heat the olive oil in the same pan and add the beef, and cook until browned on all sides.
  • Add 1 cup of the broth, salt, and Worcestershire sauce to the beef in the pan.
  • Bring to a boil, cover, reduce heat and simmer for 15 minutes.
  • In a small bowl, whisk together the remaining 1/2 cup of broth and cornstarch. Stir the slurry into the beef mixture in the pan, add back the mushroom mixture, and bring to a boil. Let boil for 1-2 minutes, or until thickened.
  • Turn off the heat and stir in the Greek yogurt.
  • Place the squash shells in a baking dish. Divide the squash noodles between the shells and make a well in the center. Divide the beef mixture between the shells and sprinkle with parmesan cheese.
  • Bake at 400°F for 10-12 minutes, or until heated through and golden brown.