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”.

Beef Stroganoff

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.