Autumn time is the season for squash, although butternut squash is readily available in supermarkets, you will hopefully be able to find a spaghetti squash too. This squash is named spaghetti because when it is cooked the flesh can be pulled away like the pasta and if you think this won’t fill you up like regular pasta, think again! It contains roughly the same amount of fiber as pasta but with all the added nutrients such as vitamin A and potassium.
This one was delivered in my Abel and Cole Organic box but keep your eyes peeled for this versatile squash.
After you cut the squash in half and roast in the oven for 30 minutes, you just need to use a fork to gently pull away the fibrous vegetable so that it appears like spaghetti. It doesn’t taste quite like pasta, (courgette noodles are probably closer to the texture of pasta) but it makes a great accompaniment to bolognaise and the perfect way to add in an extra portion of vegetables.
- 1 large spaghetti squash
- 1 large onion
- 1 teaspoon of coconut oil
- 450g of grass-fed beef mince
- 2 cups of veal stock (beef stock could also be used here)
- 2 cloves of crushed garlic
- ¼ teaspoon of sea salt
- 1 tin of tomato paste
- 4 large tomatoes
- 1 teaspoon of oregano
- Finely dice the onion, cook in a large saucepan in the coconut oil until soft on a medium heat, remove from the pan and set aside to stop the onion from further cooking
- Add the mince to the pan and cook till fully browned, about 10 minutes
- Add all the other ingredients including the onion
- Bring to the boil and then simmer for 40 minutes, stir occasionally.
- Cut the spaghetti squash in half and put in the oven for 30 minutes, remove the seeds and use a fork to pull the squash apart like spaghetti.
- Plate up and serve.