Cut the spaghetti squash in half and remove seeds.
Salt and pepper the spaghetti squash and bake skin-up at 400° F for 45min to 1hr.
Prepare mushroom meatballs while the squash cooks.
Once the squash is soft remove it from the oven to cool.
Sliver the onions and begin cooking them in a sauce pan over medium heat.
Once the onions are almost done cooking add 1 1/2 cups of the broth, and the seasonings. Bring to a simmer.
Mix the flour and remaining broth in a cup or until there are no clumps.
Once the onions are boiling, add the flour mixture and return to a boil until the sauce thickens.
Once the gravy has thickened remove it from the heat and add the sour cream. Stir until combined.
Shred the spaghetti squash into stringy pieces. Add half of the sauce to the "noodles" and stir until combined.
Top the squash with the completed mushroom meatballs and remaining sauce then bake in a 350° oven until warmed through.
Serve warm.
