Prep time: 10 minutes |Cook time: 45 minutes |Total time: 55 minutes |Servings: 4
•1 Spaghetti Squash
•1 1/2 pound(s) of Top Round Steak, boneless
•1 tbsp. of Seasoning Salt
•2 tsp. of Pepper
•1 tbsp. of Olive Oil
•8 ounce(s) of Mini Bella Mushrooms, sliced
•1 Vidalia Onion, sliced
•2 tbsp. of Butter
•2 tbsp. of Flour
•4 ounce(s) of Beef Stock, reduced sodium
•10 3/4 ounce(s) of Cream of Mushroom Soup
•4 ounce(s) of PHILADELPHIA Cream Cheese, 1/3 Less Fat
•1 tbsp. of Parsley, chopped
1.Place spaghetti squash in microwave for 1 minute.
2.Cut spaghetti squash in half and clean out the insides.
3.Place on a baking sheet lined with aluminum foil sprayed with non-stick cooking spray.
4.Place spaghetti squash in a preheat 375 degree oven for 45 minutes.
5.Slice steak into thin slices.
6.Season steak with seasoning salt and pepper.
7.Drizzle olive oil in a preheat HOT pan and put steak in the pan.
8.Cook steak for 4 minutes and take out and place on a plate, set aside.
9.Place sliced onion in same pan that cooked the steak. Cook onions for 5 minutes or until translucent on a medium high heat.
10.Add mushrooms into onions and cook for an additional 5 minutes.
11.Push onions and mushrooms off to the side of the pan and place in open area the butter and flour. Cook for 2 minutes on medium high heat.
12.Whisk in beef stock to the butter and flour mixture, turn heat to high for the stock to boil and thicken up.
13.Add in cream of mushroom soup, PHILADELPHIA cream cheese and beef. Turn heat to low and stir to combine.
14.Take spaghetti squash out of the oven and use a fork to scrap out the squash.
15.Plate family style by placing squash at the bottom and spooning over the beef stroganoff.
16.Garnish with fresh parsley. Serve and ENJOY!!