Spaghetti Squash stuffed with Meatballs and Brown Mushroom Gravy
1 large to medium spaghetti squash; halved and roasted in 350 degree oven for about 25-30 minutes.
Best do be roasting while you’re cooking the meatballs and gravy.
1 pound ground beef
2 tsp. onion powder
2 tsp garlic powder
1 tps smoked paprika
1 tsp. sea salt
1 tsp. pepper
2-4 tbs coconut oil
Add all the above except the coconut oil to a large bowl and mix with your hands. Then create your choice of meatball size. I choose to make a large meatball and came out with about 18 from one pound of meat.
Heat your pan on medium high then melt about 1-2 tbs of coconut oil; per batch and cook meatballs ; in batches until crunchy on all sides about 15 minutes.
Once meatballs are cooked, remove and set aside.
2 cups crimini mushrooms (baby bellas)
2 cups beef broth
1 tsp sea salt
1 cup coconut milk
2 tbs coconut flour
2 tbs arrowroot flour (tapioca flour); adding a bit of water to create liquid
At this point scrape pan to loosen the drippings then toss mushrooms in and add a pinch of salt and pepper and saute for about 5 minutes. Add beef broth and coconut milk and bring to a boil. Turn heat down to a low simmer
, sprinkle coconut flour and stir one minute. In a small bowl add arrowroot and cold water until a liquid has been formed. Add to gravy and simmer for 1 more minute, stirring frequently. Add meatballs back in and simmer for
about 5 minutes. At this point your spaghetti squash should be done roasting, remove it from oven and let cool for about 2 minutes, then plate and fill to maximum capacity and enjoy. I shredded my spaghetti squash a little to let some of the gravy get down inside and make it more yummy.