PCOS-Safe Pasta Alternative - Spaghetti Squash with Beef Stroganoff
Nutrition per Serving
450
Calories
32g
Protein
30g
Carbs
20g
Fat
Grocery list: Spaghetti squash, lean ground beef, mushrooms, onion, garlic, beef broth, sour cream, olive oil, salt, pepper. This recipe focuses on low-GI ingredients like spaghetti squash to help manage blood sugar levels.
Ingredients
1 medium spaghetti squash (about 2 pounds), 1 lb lean ground beef, 1 cup sliced mushrooms, 1 onion chopped, 2 cloves garlic minced, 1 cup beef broth, 1 cup sour cream, 2 tablespoons olive oil, Salt and pepper to taste
Instructions
1. Preheat oven to 400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40 minutes. 2. While the squash is roasting, heat a large skillet over medium heat. Add the ground beef and cook until browned. Remove from the skillet and set aside. 3. In the same skillet, add the onions, garlic, and mushrooms and sauté until tender. 4. Add the beef broth to the skillet and bring to a simmer. Stir in the sour cream and return the beef to the skillet. Simmer for 10 minutes. 5. Once the squash is done, use a fork to scrape out the flesh into spaghetti-like strands. Serve the beef stroganoff over the spaghetti squash.
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