Hamburger Stroganoff Over Boodles (Butternut Squash Spiralized Noodles)

Ingredients:

• 2 lbs. Lean ground beef (93%)

• 1 cup chopped onion

• 16 oz. sliced mushrooms (mixture)

• 1 T Worcestershire sauce

• 1 ½ cups water

• 1 Cup light sour cream

• ¼ Cup all-purpose flour

• 4 tsp. chicken bouillon powder

• 1 tsp paprika

• 5 garlic cloves, roasted or plain

• Salt, pepper to taste

• 1 tsp thyme

• 1 large butternut squash, spiralized

• 2 T Extra Virgin Olive oil

Directions:

1. Preheat oven to 400 degrees. Lightly spray a rimmed baking sheet with olive oil. Add the spiralized butternut squash and toss with 1 T olive oil, salt & pepper. Roast until soft approx. 10 minutes.

2. While the squash is roasting, in a large non-stick skillet add the beef and season with salt and pepper. Cook, breaking it apart for 5 minutes. Reduce the heat to medium, and add the onion, roasted garlic, mushrooms, thyme and Worcestershire sauce. Cook, stirring until the onions and mushrooms are soft about 4 to 5 minutes.

3. In a blender, combine the water, sour cream, flour, bouillon and paprika and blend until smooth. Pour over the beef mixture, and simmer on low until heated through. About 7-10 minutes.

4. Serve over the roasted butternut Squash Noodles (Boodles).