Turkey Stroganoff over Spaghetti Squash

Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until the squash is tender. Use a fork to scrape out the spaghetti-like strands and set aside.

Cook the Beef and Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef sirloin slices and cook until browned. Remove the beef from the skillet and set aside. In the same skillet, add another tablespoon of olive oil and sauté the diced onion, minced garlic, and sliced mushrooms until the vegetables are softened.

Make the Stroganoff Sauce: In a small bowl, whisk together the almond milk and cornstarch. Pour the beef broth and almond milk mixture into the skillet with the cooked vegetables, stirring constantly. Add the paprika, dried thyme, dried oregano, black pepper, and salt to taste. Bring the mixture to a simmer and let it cook for a few minutes until the sauce thickens.

Combine the Ingredients: Add the cooked beef slices and shredded turkey leftovers to the skillet with the stroganoff sauce. Stir well to combine and let the mixture simmer for a few more minutes to heat through. Taste and adjust the seasoning if needed.

Serve the Beef Stroganoff: Divide the spaghetti squash strands between serving plates. Top with the beef stroganoff mixture and garnish with fresh parsley. Serve hot with additional turkey leftovers on the side if desired.