Spag Bowl
Butternut squash spagetti makes this dish totally wheat free, dairy free and gluten free. I used butternut squash as it holds it shape well and it looks more like pasta, its a great light alternative and tasted fantastic.
Ingredients
- 500g organic mince meat
- 200g tin tomatoes good quality
- 5 shiptake mushrooms chopped into cubes
- 1 onion chopped finely
- 1 carrot grated
- 1 garlic glove grated
- 1 large Butternut Squash
- Salt and pepper to taste
- 1 tbsp tomatoe puree
- 1 tbsp coconut oil
Instructions
- Use a large pan and melt you coconut oil adding the chopped onion and garlic until soft and transulcent.
- Add the mince meat and once brown cooked through add the mushrooms and cock for a further 2 minutes.
- Now add the tin of tomatoes tomatoe puree, grated carrot and season to taste. simmer for 15 mins add a little water if needed.
- Meanwhile spiralise your butternut squash and put onto cook in a saucepan of boiling water it should only take a few minutes once boiling.
- Strain your squash and put sauce on top to serve.
Tried this recipe?Let us know how it was!
