Casseroles are kind of my jam lately, especially with fall here. There’s something very “comfort food-y” about casseroles and they make such great leftovers!
This one gets made quite often at our house. It tastes so creamy that it feels like you’re eating dairy and pasta, but it’s so clean and Paleo-friendly! If that’s not a win, I don’t know what is.
Creamy Garlic Spaghetti Squash with Ground Beef
- 1 medium spaghetti squash
- 1 lb ground beef
- 4 cups broccoli florets
- 1 tsp basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1-2 Tbsp coconut oil
- 2 cups mushrooms diced
- 1/4 cup arrowroot flour can also use tapioca
- 2 tbsp minced garlic
- 16 oz canned coconut milk
Preheat oven to 400° Fahrenheit.
Start by cooking your spaghetti squash. Microwave your squash for 2-3 minutes to soften, and then cut lengthwise. Scoop out the seeds from the middle and place face down in a baking dish. Add about 1/2 inch of water to the baking dish. Place in the oven and bake for 45 minutes. When done, remove from oven, flip the spaghetti squash over and allow to cool. When the squash has cooled, you can shred it with a fork to create your "noodles".
While the squash is cooking, start on the filling. Heat a large skillet over medium heat and add in your ground beef and spices. Chop into pieces as you go, until the beef is browned and cooked through. Remove from the skillet and add to a large bowl - you will use this bowl to mix all ingredients together, so make sure it's large enough!
Return the skillet to the stove to make the sauce. Heat up your coconut oil over medium-high heat and add the mushrooms - cook until they begin to soften, about 2 minutes.
Add in the arrowroot flour and minced garlic and combine well.
Next, add in the coconut milk, pouring slowly. Make sure you mix well so there are no flour clumps. Stir constantly for 2-3 minutes.
Reduce to a simmer and season with additional salt and pepper, to taste.
Now you want to combine everything! Add the sauce mixture, the uncooked broccoli and the spaghetti squash to the large bowl with the ground beef and mix thoroughly. Pour the mixture into a large casserole dish.
Bump the oven temperature up to 425° Fahrenheit and cook for 15 minutes. I like to also turn the broiler on high for an additional 3-5 minutes to give it a bit of a crispy top.