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+ servings

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.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Dish
Cuisine Italian
Servings 3


  • 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.
Tried this recipe?Let us know how it was!