|

Crock Pot Mushroom Stroganoff

On a day like yesterday, when I had to take a little trip to the ER, and not return until after 8pm, I was VERY thankful to have thrown together this delicious meal in the crock pot at lunch time.Don’t worry, I’m fine. It just turns out that I had some deficiencies, which were making…

On a day like yesterday, when I had to take a little trip to the ER, and not return until after 8pm, I was VERY thankful to have thrown together this delicious meal in the crock pot at lunch time.

Don’t worry, I’m fine. It just turns out that I had some deficiencies, which were making me feel like I could just fall over any second. This baby is sucking up all of my good stuff!

So after a long day spent in the hospital, it was super satisfying to come home to a meal already cooked and waiting for me. And boy was it good! Obviously, I was not in the mood to get out all my fancy photo props and whatnot, so I do apologize for the boring and not so pretty picture.

Crock Pot Mushroom Stroganoff
Ingredients:
  • 1 Spaghetti Squash
  • 1 package mushrooms, sliced
  • 1 can of full fat coconut milk (or if you tolerate raw dairy, 1 C cream and 1/2 C milk)
  • 4 TB butter
  • Salt and Pepper
  • Chives to garnish
Directions:
  • Add mushrooms, milk, and butter to crock pot.
  • Pierce squash all over with a fork and place in crock pot.
  • Cook on low 8 hrs or high 6 hrs
  • Carefully remove spaghetti squash and cut in half. Remove seeds and pulp. (it should separate effortlessly from the meat of the squash
  • Scrape the “noodles” out into your serving dishes
  • Season sauce with salt and pepper to taste and spoon over spaghetti squash. top with fresh chives.
For a meat-lover, just brown up a lb of ground beef in a skillet, and add it to the sauce!

Similar Posts