If you haven’t tried spaghetti squash yet, you’re missing out. This strange looking vegetable produces the most delicious pasta substitute and is extremely versatile. It is well-loved amongst those watching their carb intake, and contain very few calories. Top it with some lean Bolognese and you have a winner.
- 1 medium spaghetti squash
- 500g lean beef mince
- 3 teaspoons chili flakes
- 1 tablespoon dried italian herbs
- 1 tin of chopped tomatoes
- 10 cherry tomatoes
- 2 garlic cloves, minced
- 1 red onion, sliced
- 1/2 teaspoon organic coconut oil
- To cook the squash, pierce the skin a few times with a skewer or fork.
- Bake in the oven (whole) for 1 hour on 180.
- Meanwhile, make the Bolognese by heating coconut oil in a large frying pan.
- Add red onion for two minutes until it begins to soften, then add garlic for an additional 3 minutes.
- Add in lean minced beef, and fry for 6-8 minutes until browned.
- Stir in herbs and chilli, then add chopped tomatoes and simmer for 5 minutes, then add cherry tomatoes.
- Meanwhile, prepare cooked squash by removing from oven and allowing to cool slightly for 10 minutes. Cut in half, scrape out the seeds and then using a fork, rake the flesh to produce instant spaghetti-like strands. One half of this huge vegetable will serve 4, so reserve the other half for lunches or another meal during the week – just remove the flesh and store in an airtight container.
- Simmer Bolognese for a final 5 minutes, then serve over spaghetti squash strands. Top with additional chill flakes and freshly ground black pepper if desired.
For extra flavour, top with some freshly ripped basil and a little low-fat grated cheese.