Assignments given to clients through out the 12 Week program in order to reinforce healthier ingredient substitutions within an original recipe, while trying to preserve the flavor and look of the original recipe. In doing so, you find out how to make the meal you crave without all the bad stuff! One of our simplest and easiest recipes came from a Recipe Re-vamp! That classic comfort food, beef stroganoff is always a favorite, but not really inline with a CK friendly meal. Of course we revamped it! It might not be the prettiest looking thing you ever cooked, but the flavor is there! Recipe by Kellar McAlister Ingredients 1 spaghetti squash 1 pound ground chicken or turkey 1/2 chopped onion 1/2 tsp garlic powder or fresh garlic 1-2tbs of beef bullion powder or 1 tbs of Better Than Boullion Beef 1/2 cup plain non fat greek yogurt 1/4 cup grated parmesan cheese Black pepper to taste Directions Preheat oven to 375 degrees. Boil split speghetti squash for about 10 minutes. You can choose to use beef boullion boiling water for this step. Cook meat and onions over medium heat. Season with pepper and garlic powder. Do not add salt! After squash is finished cooking, shred "noodles" with a fork. Add all ingredients to the meat pan and mix! Transfer mixture to baking dish. Sprinkle with 1/4 cup parm cheese. Bake on 375 degrees for about 15-20 minutes, or until cheese is golden brown.
Directions Preheat oven to 375 degrees. Boil split speghetti squash for about 10 minutes. You can choose to use beef boullion boiling water for this step. 
Cook meat and onions over medium heat. Season with pepper and garlic powder. Do not add salt! 
After squash is finished cooking, shred "noodles" with a fork. 
Add all ingredients to the meat pan and mix! 
Transfer mixture to baking dish. Sprinkle with 1/4 cup parm cheese. Bake on 375 degrees for about 15-20 minutes, or until cheese is golden brown. 
