Bison Stroganoff Over Spaghetti Squash
- 2 small spaghetti squash
- 1 lbs ground bison
- 1 lbs ground turkey or chicken
- 2Tbs olive oil
- 4 oz white mushrooms, chopped
- 1 medium yellow onion, chopped
- 2 heads of baby bok choy, chopped
- 3 garlic cloves, minced
- 2 1/2 cups low sodium beef broth
- 1Tbs Tomato Paste
- 1Tbs honey mustard
- 1Tbs Worcestershire sauce
- 1/2 tsp salt
- 5oz container plain greek yogurt
Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise, and remove seeds from both sides of spaghetti squash. Once oven is pre-heated, cook for 20-25 minutes or until you can take a fork to the spaghetti squash width wise and scrape spaghetti squash out.
Heat pan over med-high heat. Spray pan with non stick spray or add coconut oil to pan. Brown turkey and bison in batches. Remove meat from pan and set aside. Add olive oil to pan, and saute onion until translucent, add garlic, baby bok choy and mushrooms and saute for a few more minutes.
Add, broth, mustard, tomato paste, worcestershire, and salt to pan, add in meat to mixture. Stir, turn heat to high and boil. Once boiling, simmer for about 10 minutes. Add in greek yogurt and simmer for 2 minutes. Serve over warm spaghetti squash noodles.