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.
- 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
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.