Creamy Garlic Spaghetti Squash
- 1 medium spaghetti squash
- 4 cups broccoli florets
- 1 lb ground beef
- 2 cups mushrooms, sliced
- 1/4 cup arrowroot flour
- 2 tbsp minced garlic
- 16 oz coconut milk
- Salt and pepper (about 1 tsp each)
- Preheat oven to 425° Fahrenheit.
- Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and bake for 30 minutes.
- While the squash is cooking, get the beef going. Heat a large pan over medium heat and add in the ground beef. Break it into pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Remove from pan and set aside. Reserve at least 1 tbsp of fat in the pan for the sauce you’ll make later.
- Remove squash from the oven after 30 minutes and set aside to cool. Keep the oven on at 425°.
- While the squash is cooling, prepare the creamy garlic sauce. Whisk together coconut milk and arrowroot flour in a bowl or jar and set aside.
- Heat the same pan you cooked the beef in over medium heat. Once hot, add mushrooms and cook until they begin to soften about 2 minutes. Add in minced garlic and mix well with the mushrooms, about 1-2 minutes, until fragrant.
- Next, whisk up the coconut milk mixture again and add to the pan, stirring constantly for 2 minutes. The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn the heat off and stir in salt and pepper.
- Now, put it all together. With a fork, scrape out the spaghetti squash “noodles” into a medium casserole dish. Add the beef, broccoli, and creamy garlic sauce. Mix everything together well.
- Place back in the oven to bake for 15 more minutes. Remove and serve.