Well, it was finally time to use my spaghetti squash! It had turned bright yellow, so I cut it in half, took out the seeds, rubbed coconut oil on the inside and put it in a 9 x 13 baking dish with a little bit of water. I cooked it for 45 min in a 350 degree oven. When they are done, you just use a fork and scrape out the “noodles”.
2 T olive or coconut oil 1 lb grass-fed gr. beef
2 T tapioca starch 1 T tapioca starch
½ c raw milk ½ t salt
1 c homemade beef stock 1 T olive oil
1 T lemon juice ½ c minced onion
3 cloves minced garlic ½ t dry or a sprig of curry
1 T gluten-free mustard
Brown ground beef in olive oil and sprinkle tapioca starch and mix around, add onion, garlic, salt and curry, cook for 5 min. In a separate saucepan, add 2 T oil and 2 T tapioca starch, whisk until blended. Add beef stock, milk and lemon juice simmer for 5 min. When beef is ready, add stock mixture and mustard, cook for another 5 min for flavors to incorporate. Serve over Spaghetti squash noodles.