Creamy Paleo Spaghetti Squash Beef Stroganoff
This Creamy Paleo Spaghetti Squash Beef Stroganoff is the ultimate family comfort meal for this fall season. Beef Stroganoff is a delicious meal, but it is traditionally filled with carbs and heavy cream. This paleo version is equally as delicious, made with spaghetti squash for extra nutrients and coconut cream for that rich, creamy flavour.
Traditional vs Paleo Beef Stroganoff
Traditional Beef Stroganoff is made with egg noodles, but using spaghetti squash as an alternative is a gluten-free and nutrient-rich twist. Spaghetti squash is naturally low in carbohydrates and calories, yet high in fibre, vitamins and antioxidants! Getting our nutrients, vitamins and minerals when it starts to get colder outside is even more important as our immune systems weaken when the temperature decreases. This is a great choice for those following gluten-free, paleo or low-carb diets. It will still soak up all those creamy, savoury flavours from the sauce, so you get the same comforting experience without that heavy feeling afterwards.
As a Holistic Nutritionist and a mom of two, I’m always looking for ways to bring healthier ingredients into classic, family favourite recipes. One of the reasons most people don’t believe they can eat healthy is because they think you have to give up all the flavour and fun, but it really doesn’t have to be that way! I love taking traditional comfort foods and giving them a nutritious twist that still tastes just as delicious.
Spaghetti Squash Beef Stroganoff Recipe
Paleo, Gluten-Free & Dairy-Free
Serves: 4 | Hands-on Time: 25 minutes | Cook Time: 52 minutes | Total Time: 35 minutes
Ingredients
- 1 large spaghetti squash (6 lbs)
- 3 Tbsp coconut oil, divided
- 1 lb beef sirloin cut into strips
- 1 tbsp arrowroot flour
- 1 small onion, diced
- 8 oz cremini mushrooms, sliced
- 1 garlic clove
- 1/8 tsp pepper
- 1 cup beef broth
- ½ cup coconut cream
- ½ tsp salt
- ¼ cup fresh parsley, chopped
Directions
- Preheat the oven to 400°F.
- Cut the squash in half and clean out the seeds. Brush with 1/3 of the coconut oil. Place on a baking sheet, cut side down and cook for 35 minutes or until soft. Once the squash is cooked, remove the squash with a fork, making strands that resemble spaghetti. Set aside.
- Heat 2/3 of the oil in a large frying pan on medium-high. Toss the beef in the flour, then add it to the pan. Cook until browned, 2 minutes. Remove from the pan and set aside.
- Add onion to the same pan and sauté until translucent, 2 minutes. Add mushrooms and cook until soft, 3 minutes. Add beef, garlic, pepper, and broth. Simmer for 10 minutes until the beef is tender. Stir in coconut cream and salt.
- Top serve, place ¼ spaghetti squash on a plate. Top with ¼ beef mixture and fresh parsley to garnish.
PER SERVING: CALORIES: 548, FAT: 36 g, SAT. FAT: 28 g, CARBS: 17 g, FIBER: 1 g, SUGARS: 4 g, PROTEIN: 39 g, SODIUM: 592 mg, CHOLESTEROL: 101 mg
TIP: You can also meal prep the spaghetti squash ahead of time and store it in the fridge for up to 4 days, making weeknight dinners so much quicker!
Egg Noodles vs. Spaghetti Squash Noodles
Don’t get me wrong, I LOVE egg noodles – they are delicious, high in protein and can definitely fit into a balanced diet. Though when focusing on blood sugar maintenance and nutrient-dense meals, there are definitely better options. Spaghetti Squash noodles are an amazing substitute for egg noodles. They still give you that pasta feeling, but are much more nutrient-dense.
Let’s check out the health benefits of spaghetti squash
- Very Low in Calories and Carbohydrates: A cup of squash noodles has about 20-40 calories and 3-7g of carbs, whereas egg noodles have around 200 calories and about 40g of carbs for the same amount
- Higher in Fibre: While they are not the most fibrous vegetable, these noodles still provide about 2.2g per 1 cup of cooked squash. Fibre allows your digestion to move smoothly, removes toxins from the body and is known to support weight loss.
- High in Antioxidants: Filled with Vitamin A, Vitamin C and Potassium, which help us with heart health, keeping our immune systems strong and maintaining a healthy digestive system.
- Hydration: Spaghetti squash is over 90% water!
- Gluten-Free: This is a perfect alternative for those who are allergic to or choose not to have gluten.
Try These Autumn Recipes Next
Hearty Vegan Fall Salad
If you’re looking for another seasonal favourite, try this Hearty Vegan Fall Salad. This is a vibrant, plant-based dish packed with autumn flavours like sweet potatoes, dried cranberries, black beans and quinoa. All these flavours combine into a delicious, nourishing and filling bowl of comfort.
Get this tasty fall salad recipe.
Butternut Squash Chai Chili
If you’re craving something warm and wholesome, check out this Butternut Squash Chai Chili. Bringing together sweet roasted squash, aromatic chai spices, and tons of veggies into a comforting chili bowl that will give you those cozy, fall feelings.
Warm yourself up with my chili recipe.
Vegan Roasted Pumpkin Tacos
Spice up your next Taco Tuesday with these Vegan Roasted Pumpkin Tacos. These are smoky and sweet: roasted pumpkin roasted with cayenne, refried black beans, creamy guacamole, fresh tomatoes, and garnished with cilantro. All layered into gluten-free corn tortillas to scoop all the deliciousness up!
Spice up Taco Tuesday with this recipe.
Keep Your Blood Sugar (and Energy) Steady
This Creamy Paleo Spaghetti Squash Beef Stroganoff is a perfect example of how small swaps like replacing egg noodles with spaghetti squash can make a big difference for your blood sugar and energy.
Want more simple, science-backed ways to stay balanced? Grab my free Blood Sugar Balancing Guide for five easy hacks, top foods, and three delicious recipes to help you feel focused and energized all day long. Download your free guide today and start building healthy habits that truly stick!
