In a large sauté pan, heat the olive oil over medium heat. Add the sliced onions and mushrooms. Sauté for about 10 minutes, stirring occasionally, until the onions and mushrooms are soft and browned, and any excess liquid has evaporated.

Increase the heat to medium-high. Push the mushrooms and onions to the sides of the pan, creating space in the center. Add the ground beef to the center, seasoning it with salt and pepper. Cook for 8-10 minutes, stirring occasionally and breaking the beef apart with a spatula until it is fully cooked. Once the beef is partially cooked, mix it with the mushrooms and onions.

Make a well in the center of the pan and add the minced garlic. Sauté for about 1 minute, or until fragrant, then stir it into the meat mixture.

Pour in the beef bone broth and coconut aminos, if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, allowing most of the liquid to reduce while leaving a little sauce.

Stir in the sour cream and cream cheese until the mixture is smooth and creamy. For an even creamier sauce, let the cream cheese soften at room temperature before adding.

Serve the beef stroganoff over cooked spaghetti squash for a delicious meal. Zucchini noodles or whole wheat pasta can also be a lighter option!