Squashgetti Bolognese Made Easy

Squashgetti Bolognese Made Easy

LCHF is one of the trending diet fads to follow these days. It intrigues me. I do not necessarily believe in this style of eating nor living, but on occasion I enjoy cutting down on “bad” starch (if there is such a thing in reality). Squashgetti is one of the ways I do this. Turning a squash into spaghetti and thus getting my greens into a regular bolognese, other than stuffing it with carrots, well what is not to like? Plus, still being able to use fatty items such as cheese, then the flavour is contained and the bolognese tastes just the way it should.

This recipe is for 6 people, or you can freeze and use it for meal prep!

The Goodies:

  • 1 kg minced beef (4-7% fat)
  • 4 medium sized onions
  • 4-5 garlic cloves
  • 4 large carrots
  • 3 cans of chopped tomatoes
  • 1 small can of tomato paste
  • Dash of balsamic oil
  • Olive oil
  • 2 dl beef stock
  • Thyme, salt, pepper, and chili flakes
  • 1 squash pr person
  • Grated cheese (I use mozzarella)

The How:

  1. Chop or blend onions and add to a big pot with olive oil
  2. Finely chop garlic and add
  3. Add all meat and let it cook until fully done
  4. Grate or blend carrots and add to meat
  5. Add chopped tomatoes, tomato puree, balsamic oil, 1 dl of stock, and spices
  6. Let simmer for a minimum of 30 minutes (the longer the better)
  7. Supply up on stock and spices if needed
Making the squashgetti

  1. Using a Spirelli spaghetti slicer, turn your squash into ‘spaghetti’ (you can just grate your squash as well)
  2. Bring water to boil like you would with pasta
  3. Once boiling turn off heat
  4. Add spiralized squash to the water for 2-3 minutes
  5. Drain for water and mix a tiny bit of olive oil and chili flakes in
  6. Serve as pasta to the above meat sauce and cheese 🙂

 

 

Enjoy!

♡ NKN

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