Low-Oxalate Turkey & Mushroom Stroganoff with Spaghetti Squash

Ingredients

• 1 lb lean ground turkey
• 8 oz oyster mushrooms
• 1 medium yellow onion
• 2 tsp garlic paste
• 1 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 cup low sodium chicken broth
• 0.5 cup dry red wine
• 1 tbsp potato starch
• 0.5 cup sour cream
• 1 tsp salt
• 0.5 tsp white pepper
• 1 tbsp parsley flakes
• 1 tbsp worcestershire sauce
• 1 tbsp dijon mustard
• 1 medium spaghetti squash
• 0.25 cup dill pickles
• 2 tbsp fresh chives

Instructions

1. 1Halve the spaghetti squash, scoop out the seeds, and roast until tender. Once cooled, shred the flesh into "noodles" using a fork.
2. 2In a large skillet, brown the lean ground turkey in extra virgin olive oil over medium-high heat. Drain any excess fat. Add unsalted butter, finely diced yellow onion, sliced oyster mushrooms, and garlic paste; sauté until the vegetables are softened.
3. 3Deglaze the skillet with dry red wine, scraping up any browned bits from the bottom. Stir in the low sodium chicken broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a gentle simmer.
4. 4In a small bowl, whisk the potato starch with 2 tablespoons of cold water to create a smooth slurry. Stir this slurry into the simmering sauce and cook, stirring constantly, until the sauce has thickened. Remove the skillet from the heat, then gently stir in the sour cream, salt, and white pepper until well combined.
5. 5Serve the hot turkey and mushroom stroganoff generously over the prepared spaghetti squash "noodles." Garnish each serving with fresh chopped chives and finely chopped dill pickles.